Recipe: Pineapple Upside-Down Cake - Bruce Bradley

Ingredients

• 3 tablespoons butter (softened)
• 1/2 cup blonde coconut sugar or brown sugar (packed firmly)
• 1 15- ounce can pineapple slices
• 2/3 cup pecans (halves or chopped (optional))
• 1/4 cup butter
• 3/4 cup maple syrup (see sugar option in notes)
• 2 eggs
• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons milk or buttermilk
• 1 teaspoon vanilla extract
• fresh raspberries