Pineapple Upside-Down Cake

I have been wanting to both make and try a pineapple upside-down cake for a long time and can finally say that I am officially crossing the first thing off of my Kitchen Bucket List. 

Now I'm just going to flat out say it: I am pretty proud of this cake.  At work, I make a lot of cakes every week, but when I flipped this cake out of its pan the other night, I was very pleased with myself.  It was so pretty!  And no frosting required!  Just flip out and dig in. 

Not only does this cake have a pretty appearance but it tastes absolutely delicious.  It lasted approximately 48 hours in our house (and yes, there were only two of us eating it).  The cake is moist and fluffy and the pineapple brown sugar topping gives it a somewhat tropical feel.  A perfect dessert to eat on one of these tropical feeling days that seem to be sticking around! 

Pineapple Upside-Down Cake

Makes one 9-inch cake

7 slices canned unsweetened pineapple (20-ounce can)
3 tablespoons unsalted butter
3/4 cup packed light brown sugar
7 maraschino cherries
2 large eggs
2 tablespoons buttermilk or sour cream
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (¾ stick) unsalted butter, softened
6 tablespoons buttermilk or sour cream

Preheat oven to 350°F. Have ready a 9-inch round springform or cake pan. Drain pineapple and place in one layer on paper towels to absorb the excess juice.

Place the 3 tablespoons unsalted butter in the cake pan. Place the pan in the oven until the butter is melted. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan. Sprinkle the brown sugar evenly over the bottom of the pan.  Place one pineapple ring in the center of the pan and arrange six more around it. Place the maraschino cherries in the center of each ring.

In a small bowl, whisk together the eggs, 2 tablespoons of buttermilk and vanilla with a fork.  In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the 6 tablespoons of unsalted butter and 6 tablespoons of buttermilk. Beat on low speed just until the flour is moistened, then increase the speed to medium, or high if using a handheld mixer, and beat for exactly 1½ minutes. The batter will be stiff. Add one-third of the egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly.

Bake until a toothpick inserted in the cake comes out clean, 35 to 40 minutes. Remove the cake from the oven and tilt the pan in all directions to detach it from the sides of the pan. Let cool before unmolding.  Invert a serving platter on top of the pan. Cover your hands with oven mitts and turn the cake onto the platter. Lift off the pan. If any fruit or cherry pieces are askew, use a fork to push them back into place. If any brown sugar is left in the pan, scrape it up and spoon it over the cake. Serve warm or cool.

Adapted from Brown Eyed Baker.