Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
Adapted from here

Topping:
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 (8-ounce) can pineapple rings in pineapple juice
Maraschino cherries

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
  1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside.
  2. Melt 4 tablespoons unsalted butter and 1/2 cup packed light brown sugar in a small pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
  3. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.
  4. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
  5. Whisk flour, baking powder, and salt together in a medium bowl.
  6. Beat together sugar and butter, until lightened and creamy, about 5 minutes. 
  7. Add 2 large eggs and beat until smooth.
  8. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved 1/2 cup pineapple juice
  9. Dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter out, then tap the cake pan lightly on the counter to settle the batter.
  10. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.
  11. Remove the warm cake from the oven to a cooling rack and cool for 10 minutes (do not wait longer or the cake will not come out of the pan). 
  12. Invert a plate over the cake pan and flip both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. 

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