Personal Pineapple Up-Side-Down Cakes (makes 4)

Just the right amount of sweet for the end to a perfect evening... this jewel won the star for April 17th. If you ask me it was the salty-sweet 'extra' sauce that took it over the top, but that's just me. Enjoy! - Chez

TOPPING:

• 8 Tbsp butter, melted (salted butter please)


• 12 Tbsp dark brown sugar

CAKE:

• 1/4 c butter, softened


• 1/4 c granulated sugar


• 1 egg, separated, slightly beat yolk


• 1 c cake flour, sifted


• 1 1/2 tsp baking powder


• 1/2 tsp vanilla extract

BOTTOM OF CUPCAKE:

• 1 can pineapple rings, save the juice

GARNISH:

• 4 maraschino cherries

Melt butter in a saucepan and add the brown sugar. Cook over low hear until well blended. Remove from heat and set aside. Drain the juice from the pineapple rings and save the juice, then set aside. Cream the butter and sugar, beat till fluffy. Add slightly beaten egg yolk and beat mixture. Sift cake flour and baking powder together, add in 2 increments with the pineapple juice to the mixture, then add vanilla. Beat egg white until stiff peaks form, and fold into the cake batter. Prep ramekin (you’ll need 4) with paper liners, and put one pineapple ring in each cup. Put 1/4 of the melted sugar mixture evenly in each ramekin. Pour cake batter evenly in each cup 2/3 full. Then pour ¼ pour the remaining sugar mixture on top. Reserve remainder for service. Bake at 350 degrees for 25 minutes. Remove from oven to cool. Turn cakes over on a cake plate and top with a maraschino cherry.