Pineapple Upside Down Cake

In the past couple weeks, there is one fruit Joshua and I cannot get enough of, and that's pineapple! So, tonight I attempted my first pineapple upside down cake - SCD style - and it came out pretty good!

Ingredients

2 cups almond flour

3 eggs

1/4 cup coconut oil (melted)

1/2 cup honey

1 tsp vanilla extract (pure)

1 tsp cinnamon

1/2 tsp salt

Slices of fresh pineapple

Preheat oven to 350 degrees. Mix eggs, honey, coconut oil, and vanilla. (Optional: You may want to add 1/2 cup pineapple chunks into mix, you want pineapple inside the cake!) Add almond flour, salt and cinnamon. Mix well. Line the bottom of a 9 inch circle baking dish with parchment paper. Grease sides of dish with butter. Place pineapple slices in bottom of dish. Pour batter over pineapple slices and bake for 40 minutes. Let cool on rack, loosen edges and flip over. 

Enjoy!