Pineapple Upside Down Cakes (For Two!)

So I have a confession. Fruits don’t last very long in our apartment. As in we usually have to go grocery shopping specifically for the sake of replenishing our supply of bananas or pears or apples. My roommate and I eat several pieces of fruit per day, which means there usually isn’t much left for baking. I’d love to make banana bread and pear tarts more but somehow we always manage to polish off all our bananas before they get overripe enough to bake with.


So when pineapples went on sale this past week, I snatched it up, vowed to save half of it for baking, and sneakily ate most of the other half in between meals. This was the first time I’ve ever made an upside-down cake, but they turned out pretty well! And the best part? They’re baked in cute little ramekins and you don’t wind up with more cake than you can eat!

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Ingredients

Topping
2 tbsp butter, melted
1/4 cup brown sugar
pinch of cinnamon
pinch of nutmeg
1/4 cup thinly sliced pineapples
berry preserves (or maraschino cherries)

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Cake
1 1/2 tbsp butter, melted
1/4 cup granulated sugar
1 large egg
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp vanilla extract
2/3 cup all-purpose flour
1/4 cup milk

Directions

1. Preheat oven to 375°F.
2. For the topping, combine butter, brown sugar, cinnamon, and nutmeg in a bowl and whisk until combined.
3. For the cake, mix together butter and sugar until combined.
4. Separately, whisk the egg. Then add it into the butter and sugar mixture.
5. Add in salt, baking powder, and vanilla to the mixture and whisk to incorporate.
6. Add in half the flour, then half the milk. Mix until incorporated.
7. Mix in remaining flour and milk.
8. Butter two ramekins thoroughly so that the cakes will come out easily.
9. Pour topping mixture evenly into the two ramekins.
10. Place pineapple slices evenly in the ramekins. Then, place berries or cherries into the cracks left between pineapple slices.
11. Pour batter into the ramekins. Bang them gently against the counter to release air bubbles.
12. Bake for 20-25 minutes or until a toothpick inserted into the center comes out just barely clean.
13. Take out of oven and let cool for 5 minutes. Run the toothpick along the sides of the cake to coax it away from the ramekin.
14. Invert a plate over the ramekin and then flip over so that cake ends up being upside-down on the plate.
15. Sprinkle with powdered sugar or add a bit of leftover preserves to accompany the cake, if you want!

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