Pineapple Upside Down Cake | Tío Francisco

Ingredients

• 1 ½ cup all purpose flour
• 1 ¾ cups sugar
• 1 cup unsalted butter at room temp
• 3/4 cup Tío Francisco Crema Mexicana or Tío Francisco Crema Centroamericana
• 4 large eggs
• 6 tbsp cake flour
• 6 tbsp ground almonds
• ¾ tsp baking powder
• ¾ tsp vanilla extract
• Maraschino cherries, for garnish