Ingredients:

  • 55g unsalted butter, melted
  • 100g coconut sugar
  • 450g fresh pineapple, cored and sliced into 1/2-inch rings
  • 45g fresh cherries, pitted
  • 190g all-purpose flour
  • 150g granulated sugar
  • 7g baking powder
  • 2g salt
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 120g plain Greek yogurt
  • 60ml pineapple juice
  • 5ml vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper.
  2. Pour the 55g of melted butter over the parchment paper, then sprinkle the coconut sugar evenly over the butter.
  3. Arrange the fresh pineapple rings on top of the sugar, placing a fresh cherry in the center of each ring and in the gaps between rings.
  4. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  5. Using the reverse creaming method, add the 115g of softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand and the flour is fully coated in fat.
  6. In a separate small bowl, whisk together the eggs, Greek yogurt, pineapple juice, and vanilla bean paste.
  7. Gradually add the liquid mixture to the flour/butter mixture. Beat on medium speed for 1-2 minutes until the batter is smooth and aerated.
  8. Carefully pour the batter over the arranged pineapple rings, smoothing the top with a spatula.
  9. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes. This allows the caramel to set slightly but remain fluid enough for the release. Run a knife around the edge, place a plate over the pan, and confidently flip.