Sweetheart Upside Down Cake

Perfect for a romantic dessert, this gluten free pineapple upside down cake is delish!  In honor of valentine's day, I'm thinking of making steak and lobster (which i have neeeeever cooked before), and this cake! This recipe is slightly adapted from Recipes for the Specific Carbohydrate Diet by Raman Prasad (a great book).  The picture of this cake in the book looks flatter and denser, but when I've made it it turns out thicker- but still dense like a pound cake, and there is nothing wrong with that. 

Sweetheart Upside Down Cake

2 C blanched almond flour
3 eggs
1/4 C (4 T) butter, melted
1/2 C honey
1 tsp GF vanilla extract
1/4 tsp cinnamon
1/4 tsp salt
1 can of sugar free pineapple slices, or one fresh pineapple, sliced (there will be some left over for both)

Preheat the oven to 350
In a food processor (for a smoother texture) mix the eggs, honey, cooled melted butter, and vanilla.
Stop the machine and scrape down the edges.
Add the blanched almond flour, salt and cinnamon.
Mix again and scrape down the edges. Mix one final time.

Line the bottom of a 9 inch circular baking dish or spring form pan with parchment paper and then grease the paper and pan with butter.
Place the pineapple slices in the bottom of the dish.
Pour the batter over the pineapple slices and bake for 40-45 minutes. 
Let cool on a rack, then loosen the edges and serve!