Name: Pineapple Upside-Down Cake
Yield: 8 to 12 Servings
Ingredients: Nonstick vegetable oil spray; 1 1/4 cups (packed) dark brown sugar; 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces; 1/4 cup bourbon; 1 medium pineapple; 1 1/3 cups cake flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/8 teaspoon ground cardamom; 1 cup sugar; 1/2 cup (1 stick) unsalted butter, room temperature, cut into 1-inch pieces; 2 teaspoons vanilla extract; 2 large eggs; 1 cup sour cream; A 10-inch-diameter cake pan with 2-inch-high sides; a small round cookie cutter (about 1 inch diameter)

Jonathan Lovekin

In this high-end take on the bake-sale favorite, pastry chef Eric Wolitzky of The Bakery at Cakes & Ale in Decatur, GA, ditches the dated maraschino cherries, swaps canned pineapple for fresh, and adds cardamom and top-shelf bourbon to bring out the flavor of the caramel. Pro tip: Let the cake cool for 30 minutes before inverting so the bourbon caramel can (deliciously) absorb.

Recipe notes