Pineapple Upside-Down Cakes For Two

• FOR THE PINEAPPLE TOPPING:
• 2 Tablespoons Unsalted Butter, Plus Extra For Greasing Ramekins
• 2 teaspoons White Sugar For Dusting Ramekins
• 8 teaspoons Light Brown Sugar
• 4 whole Pineapple Rings
• 4 whole Pecan Halves (or Maraschino Cherries)
• _____
• FOR THE CAKE:
• 3 Tablespoons Unsalted Butter, Softened
• 8 teaspoons White Sugar
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Almond Extract
• 1 whole Large Egg
• 1/2 cups Flour
• Pinch Of Salt
• 3/4 teaspoons Baking Powder
• 1/3 cups Buttermilk

1. Butter and sugar two 8-ounce ramekins. Preheat the oven to 350u0b0.
2. First make the pineapple topping. In a small skillet over medium-low heat, melt the brown sugar and the butter. When the sugar is melted, divide between the two ramekins. Then, place one pineapple ring in the center of each ramekin. Slice up the remaining rings and arrange around the whole ring in order to cover the entire bottom of the ramekin. In the middle of the whole ring, place one pecan half with the curved side up. Split the remaining pecan halves to fill the other gaps in the pineapple rings. Set aside while making the cake batter.
3. In a medium bowl, beat together the butter and sugar using an electric mixer. Add the extracts, then the egg, mixing well. Add the flour, pinch of salt, and baking powder. Beat well. Finally, add the buttermilk. Once combined, divide the batter evenly between the ramekins and bake for 30 minutes. Let cool 10-15 minutes before inverting onto plates.

pineapple, unsalted butter, white sugar, light brown sugar, pineapple, cake, unsalted butter, white sugar, vanilla, ubc, egg, flour, salt, baking powder, buttermilk

Taken from tastykitchen.com/recipes/desserts/pineapple-upside-down-cakes-for-two/ (may not work)