Ingredients:

  • 4 tbsp unsalted butter, melted
  • 0.5 cup light brown sugar, packed
  • 9 slices canned pineapple, drained
  • 9 maraschino cherries, stemless
  • 1.5 cups gluten-free all-purpose flour blend with xanthan gum
  • 0.5 cup superfine almond flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 2 large eggs, room temperature
  • 0.5 cup full-fat sour cream
  • 0.33 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 tbsp reserved pineapple juice

Instructions:

  1. Pour melted butter into a 9-inch round cake pan and tilt to coat the edges. Evenly sprinkle brown sugar over the butter to create the caramel base.
  2. Arrange 9 slices of canned pineapple in a single layer over the sugar, placing one in the center and eight around the perimeter. Place one maraschino cherry in the center of each ring.
  3. In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt until well combined.
  4. In a large bowl, beat eggs and granulated sugar until pale. Whisk in the sour cream, vegetable oil, vanilla extract, and reserved pineapple juice.
  5. Incorporate the dry ingredients into the wet ingredients. Allow the batter to rest for 5 minutes; this critical step allows the gluten-free grains to fully hydrate and prevents a gritty texture.
  6. Pour the batter over the pineapple arrangement and smooth with an offset spatula. Bake at 350°F (175°C) for 45 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes. Run a knife around the edge and carefully invert the cake onto a large flat serving plate.