Ingredients
3/4 Cup Organic Butter, melted
1 1/4 Cup Organic brown sugar, packed
1/4 Cup Organic granulated sugar
1 2/3 Cup Gluten-free all-purpose flour
1/2 Tsp Aluminum-free baking powder
1/4 Tsp Bob’s red mill baking soda
1/2 Tsp Sea salt
1/4 Cup Organic Greek yogurt (vanilla bean), room temperature
1/4 Cup Organic half and half or milk, room temperature
1 egg, room temperature
1 Tbsp. Organic vanilla extract
1 Can Organic sliced canned pineapple, drained - SAVE THE JUICE FOR THE CAKE!
18-20 Organic fresh or frozen sweet dark cherries
Instructions
Preheat oven to 350 degrees. Line 9-inch springform pan with parchment paper.
Melt 1/4 cup butter and add to a 9-inch springform pan. Sprinkle 1/2 cup brown sugar over the melted butter. Arrange about 8 pineapple slices on the bottom of the pan and place the cherries in the open spaces between slices and inside the holes.
In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a medium pot melt 1/2 cup butter, then whisk in 3/4 cup brown sugar and granulated sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, cream/milk, 1/2 cup pineapple juice (reserved from the canned pineapple), and vanilla.
Stir in the dry ingredients until fully incorporated.
Pour the batter over the pineapple slices and bake at 350 degrees for 45-65 minutes or until a toothpick comes out clean. Cover with parchment paper if it begins to brown before fully cooked.
Remove sides and allow the cake to cool 15-20 minutes before inverting the cake onto a serving tray.