Small Recipes...Pineapple Upside-down Cake for Two

Several of my cooking for one or two cookbooks have a similar recipe to this one.  In the book Single Servings, the author uses pineapple tidbits and a larger pan to make this recipe; I divided the batter between two smaller baking dishes and used pineapple slices, which just fit into each dish.  I baked these in my Breville toaster oven, and was relieved to find they didn’t overrun my 7 ounce Corningware dishes.  I do have some 10 ounce ramekins and may try them next time.                     

 My husband loved the cake especially, and thought it would be good without the pineapple too, just baked alone.  He thought it was better than chocolate cake!  We ate ours just warm; delicious with coffee.  

                    Pineapple Upside-down Cake for Two

TOPPING

 1 1/2   tablespoons  butter -- melted

  1 1/2  tablespoons  brown sugar

  2         pineapple slices

  2         maraschino cherries

BATTER

  2         tablespoons  butter -- softened

  6         tablespoons  sugar

  1         large  egg

     1/4  teaspoon  vanilla extract

  6         tablespoons  all purpose flour

     1/4  teaspoon  baking powder

     1/4   teaspoon  salt

  2          tablespoons  milk  

•  Heat the oven to 350 degrees F. Butter the sides of an 8-ounce or 10-ounce ramekin.
• In a custard cup, mix together melted butter and brown sugar. Pour into ramekin and spread so the entire bottom of the ramekin is covered.
• Top with the pineapple slice and put the cherry in the center hole with the stem side to the inside of the dish.
• In a separate small bowl, cream the softened butter and sugar until well combined.  (I used a handheld electric mixer and a 2-cup glass measuring cup).
• Add the egg and vanilla extract and mix well.
• Sift the flour, baking powder, and salt together.  Add about half the flour mixture to the creamed butter, sugar and egg mixture. 
• Mix in milk.  Mix in the remaining flour mixture.
• Pour the batter evenly into the ramekin over the pineapple.
• Bake for 30 minutes or until toothpick inserted into the center comes out clean.  (About 200° to 205° with an instant read thermometer.)
• Place on a cooling rack to cool, 10-15 minutes. Place a plate over the top of the ramekin and turn over.   
• Serve warm.