Pineapple Upside-Down Cake
Preheat the oven to 180°C/350°F. Melt the butter in an 8-by-8" pan and spread the coconut sugar evenly on the bottom with the butter.
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Cooking tools:
- Hand mixer
- Baking pan
- Oven
- Mixing bowl
- Chef's knife
- Serving platter
Ingredients
- 3 tbsp ghee (melted)
- 1/2 c coconut sugar
- 9 slices fresh or canned pineapple (no added sugar!)
- 3 maraschino cherries ( (optional))
- 1 1/2 c paleo all purpose flour
- 2 tsp baking powder
- 1/4 tsp pink salt
- 1/3 c ghee
- 1/2 c raw honey
- 1 egg
- 3/4 tsp bourbon vanilla
- 2/3 c almond milk
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