Pineapple Upside-Down Cake

When you think of summer what's the first thing you think of?  I initially thought of bugs and the nice weather but then fresh fruit came to mind.  With summer finally here, what better way to celebrate summer than with some fresh fruit and Pineapple Upside-Down cake? 

Yield: 8 servings

Ingredients:

For the topping:
- 1/4 c. butter, melted
- 1/2 c. light brown sugar
- 6 slices of pineapple 
- 15 - 20 maraschino cherries

For the cake:
- 1 2/3 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 c. butter, melted
- 3/4 c. light brown sugar
- 1/4 c. granulated sugar
- 1 large egg
- 1/4 c. plain or vanilla yogurt
- 1/2 c. milk or buttermilk
- 1/4 c. pineapple juice
- 1 TBSP. vanilla extract

Topping Ingredients

Cake Ingredients

Preheat oven to 350 degrees F and begin by preparing the topping.  Melt 1/4 c. butter and place into a 9-in. round cake pan.  Next, sprinkle the light brown sugar on top.  Place 6 pineapple slices in the cake pan and add cherries between the pineapple slices.  

Put the cake pan aside.  Mix flour, baking power, baking soda, and salt in a mixing bowl.  Set the mixed dry ingredients aside.  Melt 1/2 c. butter and mix with the 3/4 c. light brown sugar and 1/4 c. granulated sugar.  Next in the sugar mixture, whisk in the egg, milk, pineapple juice, and vanilla extract until mixed well.  Gradually add the dry ingredients into the wet mixture.  

Pour the batter in the cake pan and bake for 20 minutes.  After baking for 20 minutes, remove the cake from the oven and loosely cover the cake with aluminum foil for the next 20 minutes.  Continue baking until the toothpick comes out clean.  

Cool for at least 10 minutes and invert the cake onto a large plate.  This cake can be served warm or cold.  And don't forget the ice cream!

This cake is based on Sally's Baking Addiction's Pineapple Upside-Down Cake.