Pineapple Upside-Down Cake

8 servings

• 1/2 stick unsalted butter, (1/4 cup) melted
• 2/3 cup firmly packed light brown sugar
• 3 cups fresh chunks (or slices) pineapple
• 8 marischino cherries
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 stick unsalted butter, (1/2 cup) softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 cup milk

MAKE THE TOPPING:
In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a buttered vegetable sprayed 9- by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towel and arrange itand the cherries evenly on the sugar mixture.

MAKE THE CAKE:
Preheat the oven to 350°. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.

Bon appetit!