Mini Upside-Down Cakes
(And yes, it’s this easy!)
Brush four (4-ounce) ramekins with butter.
Sprinkle brown sugar in the bottom of each and line with sliced pineapple.
Whisk 1 egg, ¼ cup buttermilk, 3 TBL melted butter and a dash of vanilla in a bowl, then stir in ½ cup flour, 6 TBL granulated sugar, ½ tsp baking powder, 1/8 tsp baking soda, and a pinch of salt.
Divide among the ramekins. Bake at 350˚ for 20 minutes. Let cool, then unmold and top with confectioner’s sugar and maraschino cherry.