Pineapple Upside-Down Cake
| Yield: | 1 Servings |
| Categories: |
| FOR THE TOPPING | ||
| 1/2 | Stick unsalted butter, (1/4 cup) melted | |
| 3/4 | c | Firmly packed light brown sugar |
| 1 | Fresh pineapple, cored, peeled, cut into 1/2-inch slices and then into 6 wedges, about 3 cups | |
| FOR THE CAKE | ||
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Double-acting baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1 | Stick unsalted butter, (1/2 cup) at room temperature | |
| 2/3 | c | Granulated sugar |
| 2 | lg | Eggs |
| 1 | ts | Vanilla |
| 3/4 | c | Milk |
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