Ingredients
For Pineapple layer:
1/2 stick unsalted butter, cut into pieces
1/3 cup packed dark brown sugar
6 (1/4" thick) slices of fresh pineapple
For Cake:
1 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1 tsp vanilla
3/4 stick (6 tbsp) unsalted butter, softened
2 lg egg yolks
Non stick muffin pan with 6 extra-large (1 cup) muffin cups
Preparation
Prepare pineapple layer: -Preheat oven to 350 F -Melt butter in saucepan over low heat, add brown sugar and cook, whisking, until mixture is smooth and combined well, about 1 minute -Divide mixture among muffin cups (about 1 1/2 tbsp per cup, then put 1 pineapple slice in each cup
Make cake batter: -Sift together flour, baking powder, and salt in bowl. Wisk milk and vanilla in a small bowl. -Beat butter with sugar in large bowl at medium speed until pale and fluffy, about 5 minutes. Add yolks 1 at a time, beating well after each addition. Reduve speed to low and add flour mixture and milk mixture alternately in batches, b eginning and ending with flour mixture and mixing until just combined.
Bake cakes: Divide batter evenly among cups and bake in middle of oven until puffed and pale golden, about 25-30 minutes. Cool cakes on rack 15 min. Loosen sides of cakes with a parine knife and invert onto rack to cool ro warm or room temp.
