Pineapple Upside-Down Cake 

 

5 tablespoons plus 1 stick unsalted butter

⅔ Cup brown sugar either light or dark

6 fresh or canned, unsweetened pineapple rings, drained

9 fresh pitted cherries, frozen, or canned whole cherries

½ cup plus ⅓ cup all-purpose flour

¼ teaspoon salt

1½ teaspoons baking powder

1 cup granulated sugar

2 eggs

½ teaspoon vanilla extract

⅓ Cup milk

 

1.      Preheat oven to 350°.

2.      Melt 5 tablespoons of the butter in a 9-inch cast-iron skillet. Tip skillet to coat bottom and sides with melted butter.

3.      Sprinkle brown sugar over the bottom of the skillet. Place pineapple rings on top of sugar. Place cherries in centers and between the rings. Remove from heat.

4.      In small bowl, sift together ½ cup of the flour and the salt.

5.      In another small bowl, sift together remaining ⅓ cup of flour and baking powder.

6.    In large mixing bowl, beat stick of butter until light and fluffy. still beating, gradually add granulated sugar, eggs, one at a time, and vanilla.

7.     Continuing to beat, alternately add flour and salt mixture and milk. Finally, add flour and baking powder, and mix just until incorporated.

8.      Pour batter carefully into skill and, using a spatula, spread it gently out to the edges.

9.     Bake cake in middle of oven 45 to 50 minutes, or until center is springy when lightly pressed with fingertips.

10. Cool in pan on rack 10 minutes, then turn onto serving plate. Serve warm or at room temperature.