1/8teaspoonground nutmegoptional-- replace with ground cinnamon or omit entirely
Preheat the oven to 350ºF. Spray four (4) 6 ounce ramekins with non-stick spray and sprinkle 1/2 teaspoon of loosely packed brown sugar evenly in the bottom of each. Place a slice of pineapple in the bottom of each ramekin, and a maraschino cherry in the middle of each pineapple slice. Place ramekins on a baking sheet and set aside.
In a medium size bowl, whisk together the egg and the milk. Add the sugar, melted butter, and vanilla, and whisk again until smooth. Add the flour, baking soda, salt, and ground nutmeg (if using) and mix gently until no clumps remain.
Divide the batter evenly between the 4 ramekins and bake for 24-26 minutes or until a toothpick inserted in the center comes out clean. Allow ramekins to cool completely on the baking sheet before serving.
When ready to serve, run a knife around the edge of each cake and turn over onto a plate. If not serving right away, turn out each cake when completely cool and wrap or cover tightly until ready to serve. Cakes stay fresh wrapped tightly or in an airtight container at room temperature up to 2 days or in the fridge up to 4 days.
*If dividing this recipe in half, whisk egg into a small bowl and measure out 2 Tablespoons. This amount is 1/2 of an egg.