Pineapple Upside-Down Cake

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3/4 cup plus 2 tablespoons light brown sugar

1 1/2 sticks unsalted butter, softened

1 vanilla bean, split, seeds scraped

1/2 large pineapple—peeled, quartered, cored and sliced 1/3 inch thick

1/2 cup sour cream

2 large eggs

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

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