Pineapple Upside-Down Cakes

Ingredients

• Vegetable cooking spray
• 6 tablespoons brown sugar
• 6 drained canned unsweetened pineapple slices
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup low-fat buttermilk
• 3/4 cup maple syrup
• 1/4 cup vegetable oil
• 2 tablespoons vanilla extract
• 1 tablespoon lemon juice

Preparation

1. Coat each cup of a minibundtlette pan with cooking spray. Place 1 tablespoon brown sugar and 1 pineapple slice in the bottom of each cup; set aside.
2. Combine flour, baking powder, baking soda, and salt in a bowl; make a well in center of mixture. Combine buttermilk, syrup, oil, vanilla, and lemon juice; stir well. Add to flour mixture, stirring just until moistened.
3. Divide cake batter evenly among prepared minibundtlette cups. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cakes comes out clean. Invert cakes onto a wire rack. Serve warm or at room temperature.