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.

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


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 large bowl, whisk together flour, white sugar, baking powder and salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined.
Pour batter into prepared pan, being careful to not disturb the pineapple slices on the bottom. Bake for about 40 minutes, or until center is set and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving.


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