Description
Delicious individual pineapple upside-down cakes baked in a ramekin for a sweet treat.
Ingredients
Scale
- 1 tablespoon salted butter
- 1 tablespoon brown sugar
- 1 pineapple slice
- 1 maraschino cherry
- 1 tablespoon salted butter (softened to room temperature)
- 3 tablespoons sugar
- 1 egg yolk
- ⅛ teaspoon vanilla extract
- 3 tablespoons all purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (177°C) and generously butter a 10-ounce ramekin.
- Melt the butter in a small bowl. Stir in the brown sugar until well combined.
- Pour the butter and brown sugar mixture into a buttered 10-ounce oven-safe ramekin. Place the pineapple slice on top and set the cherry in the center of the pineapple.
- In a separate bowl, cream the softened butter and sugar. Mix in the egg yolk and vanilla until smooth.
- Add the flour, baking powder, and salt to the bowl and stir just until combined. Pour in the milk and mix until the batter is smooth.
- Pour the batter evenly over the pineapple. Bake for 30 minutes, until the cake is set and lightly golden on top.
- Let the cake cool in the ramekin for 15 minutes. Run a knife around the edge to loosen it. Place a plate over the ramekin, hold both together, and carefully invert the cake onto the plate. Lift off the ramekin and serve. Use oven mitts if the ramekin is still warm.
Notes
- This recipe is perfect for individual servings.
- Ensure the butter is softened for easy mixing.
- Adjust baking time if using different ramekin sizes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg