Pineapple Upside Down Cake

(Courtesy of The Chew)

Ingredients:
2/3 c. unsalted butter, divided (room temperature)
1/2 c. packed light brown sugar
7 pineapple slices
7 maraschino cherries
1 1/2 c. all-purpose flour (or cake flour will make it more tender)
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1 tsp. vanilla
1 egg

Directions:
Preheat oven to 350 degrees.  In a flameproof 9 inch cake pan, melt 1/3 c. butter over low heat.  Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted butter, 2-4 minutes.

Arrange the pineapples on top of the caramel (butter and brown sugar mixture).  Decorate with the cherries, placing them in the center of each pineapple slice.  Set the pan aside.

In a large mixing bowl, place the flour, sugar, baking powder and salt.  Mix on low speed until well combined.  Add the remaining 1/3 c. butter along with the milk and vanilla.  Beat on medium speed for 2 minutes.  Scrape down the sides of the bowl.  Add the egg and beat on medium speed for 2 minutes.  Pour batter over the pineapple.

Bake until the cake is golden brown and a toothpick inserted neat the center comes out clean, 40-50 minutes.  Remove the pan from the oven and carefully tilt in all directions to release the cake from the sides of the pan.  Let cool in the pan for about 3 minutes.  Turn the pan over onto a serving plate and let stand for 2-3 minutes.  Carefullt lift the pan off of the cake.  Use a spatula to remove any fruit that is stuck to the pan and place it on the cake.  Serve warm or at room temperature.