Ingredients:

  • 4 tbsp Unsalted butter, melted
  • 1/2 cup Dark brown sugar, packed
  • 20 oz canned Pineapple slices in juice, drained and patted dry
  • 12 Maraschino cherries, pitted and dried
  • 1 1/2 cups All-purpose flour
  • 1/4 cup Almond flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Sea salt
  • 1/2 cup Unsalted butter, softened
  • 2/3 cup Granulated cane sugar
  • 2 Large eggs, room temperature
  • 1/2 cup Plain Greek yogurt
  • 2 tbsp Reserved pineapple juice
  • 1 tsp Pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 10-inch cast iron skillet or a heavy 9-inch round cake pan.
  2. Sprinkle the dark brown sugar evenly over the melted butter to create the caramel base.
  3. Arrange the bone-dry pineapple slices on top of the sugar layer. Place a cherry in the center of each ring and fill the gaps between the rings with additional cherries.
  4. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and sea salt.
  5. In a separate large bowl or stand mixer, cream the softened butter and granulated sugar for approximately 3 minutes until light and fluffy.
  6. Beat in the eggs one at a time, followed by the vanilla extract, Greek yogurt, and reserved pineapple juice until smooth and emulsified.
  7. Gradually fold the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
  8. Spread the batter evenly over the arranged fruit in the skillet. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes before running a knife around the edge and confidently flipping the cake onto a large serving plate.