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Mini Pineapple Upside-Down Cakes with Rum Caramel Sauce
Ingredients
- For the rum caramel sauce
- 3/4 cup granulated sugar
- 1/4 cup hot water
- 1 cup heavy cream
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 1 tablespoon cold unsalted butter
- For the cakes
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for ramekins
- 1/2 cup packed dark-brown sugar
- Kosher salt
- Six 1/4-inch-thick slices fresh pineapple
- 1 cup granulated sugar
- 1 vanilla bean, scraped
- 2 large eggs
- 1 3/4 cups cake flour (not self-rising)
- 1 3/4 teaspoons baking powder
- 2/3 cup whole milk
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