Pineapple Upside-down Cake
You can make this cake in an old fashioned cast iron skillet or a cake pan.  Other stone fruits may be
substituted for the pineapple, such as peaches, nectarines and plums.
(Makes one 8 or 9 inch cake)

Ingredients:
For the topping:
1/2 stick (1/4 cup) unsalted butter, melted
2/3 cup firmly packed light brown sugar
5 whole pineapple rings (from a can packed in pineapple juice not syrup)
5 whole maraschino cherries

For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup milk

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Make the topping: Melt the butter in the cast iron pan over medium heat, stir in the sugar and continue
   to stir until it dissolves.  Remove from heat. (If using an 8" cake pan, cook butter and brown sugar in microwave for 2 minutes)
3. Pat the pineapple rings very dry between sheets of paper towel.
4. Arrange the pineapple slices evenly onto the sugar mixture.  Place a cherry in the center of each
   pineapple ring.
5. Make the cake: Sift flour, baking powder and salt into a small bowl.
6. In a larger mixing bowl, beat together the softened butter and sugar until light and creamy.
7. Add the eggs one at a time, incorporating each fully before adding the next. 
8. Beat in the vanilla. Scrape down the sides of the bowl.
9. Gradually beat in half the flour mixture, then add half the milk, repeat with the remaining flour mixture
   and milk until smooth.  Do not over mix.
10. Pour the batter into the pan, spreading it evenly over the pineapple.
11. Bake for 35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
12. 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.