Pineapple Upside-Down Cake with Luxardo Cherries

Ingredients

• • 6 tablespoons unsalted butter (for the topping)
• • 3/4 cup packed brown sugar
• • 1 can (20 oz) pineapple rings, drained (juice reserved)
• • Luxardo cherries, drained, one for the center of each pineapple ring
• • 1 1/2 cups all-purpose flour
• • 1 1/2 teaspoons baking powder
• • 1/4 teaspoon salt
• • 1/2 cup unsalted butter, softened (for the cake)
• • 3/4 cup granulated sugar
• • 2 large eggs
• • 1 teaspoon vanilla extract
• • 1/2 cup milk (or reserved pineapple juice)

Steps

1. 1.Preheat the oven to 350°F. Melt the 6 tablespoons of butter in a 9-inch round cake pan (or an oven-safe skillet).
2. 2.Sprinkle the brown sugar evenly over the melted butter.
3. 3.Arrange the pineapple rings over the brown sugar, and place a Luxardo cherry in the center of each ring.
4. 4.In a bowl, whisk together the flour, baking powder, and salt.
5. 5.In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
6. 6.Alternate adding the dry ingredients and the milk (or pineapple juice) to the butter mixture, mixing just until combined.
7. 7.Pour the batter evenly over the pineapple and cherries in the pan.
8. 8.Bake for 40-45 minutes, until a toothpick inserted into the cake comes out clean.
9. 9.Let the cake cool in the pan for about 10 minutes, then run a knife around the edge and invert onto a serving plate while still warm.
10. 10.Serve warm or at room temperature.