Pecan Pineapple Upside-Down Cake

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
577
FAT
112%
CHOL
47%
SOD
41%

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Ingredients for 10 servings

5-1/2 oz. (1-1/4 cups) cake flour

1/4 to 1/3 cup pecan halves

1 tsp. pure vanilla extract

2 large eggs, at room temperature

1/2 cup plus 2 Tbs. packed light or dark brown sugar

1 cup granulated sugar

1/2 cup lightly toasted pecan pieces

7 oz. (14 Tbs.) unsalted butter at room temperature; more for the pan

1/2 tsp. freshly grated nutmeg

1/4 tsp. kosher salt

Six to eight 1/4-inch-thick fresh pineapple rings

1 tsp. baking powder

1/4 tsp. baking soda

1/2 cup plus 2 Tbs. buttermilk

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