Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Cook time: 30 min
Yield: Makes one 8-inch cake
Ingredients: 3/4 cup plus 2 tablespoons light brown sugar; 1 1/2 sticks unsalted butter, softened; 1 vanilla bean, split, seeds scraped; 1/2 large pineapple—peeled, quartered, cored and sliced 1/3 inch thick; 1/2 cup sour cream; 2 large eggs; 1 teaspoon pure vanilla extract; 1 1/4 cups all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt

Pineapple Upside-Down Cake was pinched from <a href="http://www.foodandwine.com/recipes/pineapple-upside-down-cake" target="_blank">www.foodandwine.com.</a>

"Chef Way Kristin Ferguson, a pastry consultant at Firefly Bistro in South Pasadena, California, prepares this deliciously fruity pineapple upside-down cake in individual ring molds. She pairs the mini cakes with homemade buttermilk ice cream...."

INGREDIENTS

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3/4 cup plus 2 tablespoons light brown sugar

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1 1/2 sticks unsalted butter, softened

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1 vanilla bean, split, seeds scraped

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1/2 large pineapple—peeled, quartered, cored and sliced 1/3 inch thick

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1/2 cup sour cream

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2 large eggs

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1 teaspoon pure vanilla extract

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1 1/4 cups all-purpose flour

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3/4 cup granulated sugar

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1/2 teaspoon baking powder

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1/4 teaspoon baking soda

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1/2 teaspoon salt

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