Almond flour Pineapple upside-down cake - Simple and easy

Almond flour Pineapple upside-down cake - Simple and easy

INGREDIENTS
Eggs -3 large (room temperature)
Vanilla extract - 1 tsp 
Sweetener (Monk fruit) - ⅓ cup 
Unsalted butter - ⅓ cup (melted)
Sour cream - ½ cup 
Almond flour - 2 cups
Baking powder - 2 tsp
Salt - 1/4 tsp
Pineapple slices in a tin  - 4 or 5 ( strain all the syrup out from tin)

Crushed pineapple tin - 1/2 cup( strain all the syrup out from tin)

Cherries - 6 cut into 1/2
Baking dish - 8*3 round 

Method :

1. In a big bowl add eggs, Vanilla extract, sugar, butter, sour cream, and beat well with a whisker
2. Now add almond flour, baking powder, salt and fold well everything together.
3. Now add crushed pineapple and fold again slowly
4. Now grease 8*3 baking dish with butter. ( place a greased parchment paper or foil in the dish- This is optional)

5. Now sprinkle sugar on top of butter nicely

6. Now arrange the pineapple slices and sweet cherries on the sugar in a decorative pattern
7. Now transfer the cake batter into the dish
8. Now Bake at 350ºF for 45-50 mins until the toothpick is clean when inserted.

9. Remove from the oven and leave to stand for 10 minutes, then turn out onto a plate and enjoy.