Saskatoon Berry Upside Down Cake (GF)

Topping:

1/4 cup unsalted butter

1/3 cup palm sugar

1 tsp. vanilla extract

1 1/2 cups Saskatoon berries (or blueberries)

Cake:

3 eggs

1/3 cup unsalted butter, softened

1/2 cup unpasteurized honey

1/2 tsp. vanilla extract

2 1/2 cups almond flour

1/2 tsp. salt

1/2 tsp. baking soda

Coconut Cream Topping
1/2 can premium coconut milk (refrigerated to harden)
1 Tbsp. organic sugar
1 tsp. vanilla extract

Preheat oven to 350'C. In a small saucepan, over medium heat, melt the butter and palm sugar together. Whisk in the vanilla extract. Pour the mixture into a 9" round cake pan.  Set aside. 

In a medium bowl, shift the almond flour, salt and baking soda.  In a small bowl, whisk together the eggs, butter, honey and vanilla extract.  Pour liquid mixture into shifted almond flour.  With a spatula, fold the ingredients together until blended.  Pour and smooth the cake mix on top of the berries. Bake for 25-30 minutes until a toothpick inserted in the middles comes out clean. Let cool completed, then flip unto a flat serving plate.

In a small bowl, add the hardened coconut milk (do not pour liquid in the bowl), sugar and vanilla extract.  Using a hand mixer, whip the coconut milk until smooth.  Spread the topping on the cooled cake.