Pineapple Upside-Down Cakes for Two

Butter and sugar two 8-ounce ramekins. Preheat the oven to 350°.

First make the pineapple topping. In a small skillet over medium-low heat, melt the brown sugar and the butter. When the sugar is melted, divide between the two ramekins. Then, place one pineapple ring in the center of each ramekin. Slice up the remaining rings and arrange around the whole ring in order to cover the entire bottom of the ramekin. In the middle of the whole ring, place one pecan half with the curved side up. Split the remaining pecan halves to fill the other gaps in the pineapple rings. Set aside while making the cake batter.

In a medium bowl, beat together the butter and sugar using an electric mixer. Add the extracts, then the egg, mixing well. Add the flour, pinch of salt, and baking powder. Beat well. Finally, add the buttermilk. Once combined, divide the batter evenly between the ramekins and bake for 30 minutes. Let cool 10-15 minutes before inverting onto plates.