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    Pineapple Upside-Down Cake

    Vegetarian • 1.5 hrs to make

    Produce

    1/2 Pineapple, large

    Refrigerated

    2 Eggs, large

    Baking & Spices

    1 1/4 cups All-purpose flour
    1/2 tsp Baking powder
    1/4 tsp Baking soda
    7/8 cup Brown sugar, light
    3/4 cup Granulated sugar
    1/2 tsp Salt
    1 Vanilla bean
    1 tsp Vanilla extract, pure

    Dairy

    1 1/2 sticks Butter, unsalted
    1/2 cup Sour cream
    • Nicole Hutton

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    • VERONICA

      Chef Way Kristin Ferguson, a pastry consultant at Firefly Bistro in South Pasadena, California, prepares this deliciously fruity pineapple upside-down cake in individual ring molds. She pairs the mini cakes with homemade buttermilk ice cream. Easy Way Bake a full-size cake in an 8-inch round pan and serve it with store-bought ice cream or whipped cream.

    • Allie Moss

      Pineapple upside down cake...

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