Pineapple Upside Down Cake

Step 1

Preheat oven to 350°F and butter an 8x2-inch round pan.

Step 2

Drain the juice from the pineapple can and reserve ¼ cup. Place the pineapple slices on top of a paper towel to absorb moisture.

Step 3

In a saucepan, at medium heat, combine the brown sugar and pineapple juice until sugar dissolves. Add 4 tablespoons of butter, mix until combined. Pour the mixture into the pan.

Step 4

Cut six pineapple slices in half. Place one whole pineapple slice in the center of the pan and arrange the rest of the half slices around it. Place the cherries in the center of the slices.

Step 5

Prepare the batter. In a large mixing bowl, cream ½ cup of butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, and vanilla. Scrape the sides of the bowl as needed.

Step 6

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. With the mixer at low speed, add flour mixture to butter mixture. Increase the speed and mix until just combined. Add sour cream and mix until cream is incorporated to the batter. Do not overbeat.

Step 7

Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick is inserted in the middle of the cake comes out clean.

Step 8

Remove from oven. Run a small knife around the sides of the cake and carefully invert it onto a serving platter.