Pineapple Upside-Down Cake

For the paleo flour blend:

Thoroughly whisk together the ingredients in a large bowl. Sift the mixture through a fine mesh sieve, breaking up any clumps. Store in an airtight container for up to 6 months.

For the pineapple upside-down cake:

Cut an 11-inch round of parchment and tuck the parchment into the base of a 10-inch pan, so it comes up the sides of the pan about ½-inch around. This will prevent the topping from sticking to the base and side of the pan. Brush or rub the parchment and the sides of the pan with a little coconut oil.

Remove the peel and eyes from the pineapple.  Quarter, core and cut the pineapple crosswise into ⅛-inch thick slices.

Combine the coconut oil, coconut sugar, maple syrup, cinnamon sticks and star anise in a large saucepan and bring to a simmer over medium heat. Add the pineapple and simmer until it releases its juices and they reduce into a rich syrup and the pineapple is very golden, translucent, and tender, about 8 minutes. Using a slotted spoon, transfer the pineapple to a bowl and continue reducing the liquid until it’s as thick as molasses and it coats a spoon, about 3 minutes more. Set the caramel aside.

Starting from the dead center of the parchment, lay down one piece of pineapple, then shingle the remaining pineapple slices into a spiral, overlapping each slice over the last in an outward circular pattern, until you cover the entire base of the pan. Set aside while you prep the cake batter.

Heat the oven to 350°F.

Combine the flour, baking powder and salt in a medium bowl. Using a rasp, grate in the cinnamon. Whisk together the coconut sugar, eggs, coconut oil, coconut milk, vanilla and almond extract in a large bowl until the sugar dissolves and the mixture is emulsified. As you lift the whisk from the bowl, the mixture should slowly and steadily fall back into the bowl forming ribbons. Stir in the lime zest.

Fold the flour into the wet ingredients in two batches, completely incorporating the first batch before adding the second.

Remove and discard the whole spices from the reserved caramel sauce, and then pour it evenly over the shingled pineapple. Next, pour the cake batter evenly over the sauce.

Bake the cake on the center rack until golden brown and a small knife tip inserted in the center comes out clean, about 50 to 60 minutes.

When the cake is done, run a knife around the edges to make sure it releases from the pan. Grab a plate or cutting board that’s slightly larger than the pan and invert the plate onto the pan. Protecting your hands from the hot pan with oven mitts or a kitchen towel, firmly grab the sides of both the pan and plate and swiftly invert the pan onto the plate. Let the plate rest on the counter for a few seconds, then carefully remove the pan, slowly lifting from one side, then the other, to expose the cake. Let the cake rest for at least 15 minutes before serving.