Pineapple Upside Down Cake
As far as I can remember, my mom always started this cake by coating the bottom of a pan with a dark brown caramel. This recipe is more Southern in the sense that it calls for a mix of butter and brown sugar, which caramelised the pineapple nicely and gave the cake a wonderfully-rich buttery flavor. Sorry Mom, I like it better this way. INGREDIENTS 1/2 cup unsalted butter 3/4 cup dark brown sugar 1 can sliced pineapple, drained 1 cup all-purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1 pinch of salt 1 egg 1/2 cup milk (not non-fat) 1/3 cup greek yogurt or sour cream 3 tablespoons vegetable oil 2 teaspoons vanilla extract DIRECTIONS Preheat oven to 350F. In a small saucepan, melt the butter. Pour it into a 9-inch cake pan. Tilt the pan to coat sides with butter. Evenly sprinkle the brown sugar over the butter. Add 1 whole pineapple slice to the center of the pan. Halve the remaining slices. Place them in a fan-like shape around center piece. In a