Pineapple Upside-Down Cake

Before you say, “That’s so retro!”, consider why this cake is such a
classic: The pineapple topping gets its addictive flavor from melted
butter and brown sugar—and yes, maraschino cherries, which we aren’t mad
about.
Ingredients
For the Topping:

• 1/4 c. unsalted butter, melted
• 1/2 c. packed brown sugar
• 1 20-oz. can pineapple rings in juice
• stemless maraschino cherries

For the Cake Batter:

• 1 1/3 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 c. unsalted butter, softened
• 1/2 c. sugar
• 1/4 c. packed brown sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1/4 c. sour cream
• 1/4 c. pineapple juice (from can used for topping)

Directions

1. Preheat oven to 350° and grease a round 9” cake pan.
2. Make
   topping: Mix butter with brown sugar and add to prepared cake pan. Let
   mixture spread to the edges, then add 7 pineapple rings. Place cherries
   inside and in between pineapple slices.
3. Make batter: In a small
   bowl, whisk together flour, baking powder, and salt. Set aside. In a
   large bowl using a hand mixer, cream butter with sugars. Beat in egg,
   vanilla, and sour cream, then slowly beat in flour mixture and pineapple
   juice until just combined.
4. Spoon the batter over the pineapple, gently spreading out in an even layer.
5. Bake until cake is golden and a toothpick comes out clean, about 35 minutes.
6. Remove
   from oven, wait 5 minutes and flip cake upside-down onto serving
   platter. Wait 30 seconds more, then carefully lift pan off. Let cool
   completely before slicing and serving