Mini Pineapple Upside Down Cakes

• 1 cup dark brown sugar
• 1/2 cup unsalted butter
• 8 slices pineapple
• 1/4 teaspoon vanilla extract
• 1 1/2 cups flour
• 6 tablespoons cake flour
• 6 tablespoons ground almonds and walnuts
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 3/4 cup brown sugar
• 1 cup unsalted butter room temperature
• 4 eggs
• 3/4 teaspoon vanilla extract
• 1 lemon
• 3/4 cup honey greek yogurt

1. For the caramel, melt the brown sugar and butter in a saucepan over medium heat until combined and bubbling, approximately 5-8 minutes. Remove from heat, then add the vanilla. Distribute between eight ramekins, then top with a pineapple slice. Set aside.
2. For the cake, whisk all of the dry ingredients together. In a separate bowl, beat the sugar and butter until light and fluffy, then add the eggs one at a time followed by the vanilla and lemon zest. Alternately add the dry ingredients and yogurt until just combined. Pour into the ramekins and set the ramekins on a baking sheet.
3. Bake in a preheated oven at 325 degrees for approximately 50 minutes. Cool for 10 minutes, then invert and serve immediately.

brown sugar, unsalted butter, pineapple, vanilla, flour, cake flour, ground almonds, baking powder, salt, sugar, brown sugar, eggs, vanilla, lemon, honey

Taken from www.yummly.com/recipe/Mini-Pineapple-Upside-Down-Cakes-1666091 (may not work)