Southern Belle Pineapple Upside-Down Cake

Butter. Need I say more?

Modified from Craig Claiborne's New York Times Cookbook

Pineapple Upside-Down Cake


1 stick plus 3 Tablespoons butter
3/4 cup brown sugar
fresh or canned pineapple slices 4 to 5
1/4 cup pecans
maraschino cherries (optional)
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Preheat oven to 375 degrees

Melt 3 tablespoons butter in a cast iron skillet or other round baking pan. Sprinkle with brown sugar and arrange pineapple slices to fit. add maraschino cherries if desired and add pecans around the pineapple slices.
To prepare cake - Cream remaining butter and white sugar in mixing bowl. add eggs and vanilla, beating well. In separate bowl, mix flour, salt, and baking powder. Add to creamed mixture alternatively with the milk.
Spoon batter carefully (batter will be very thick) over the pineapple slices. Bake for about 35 minutes or until done. Let cake cool for 5-10 minutes. While still warm, invert onto a serving platter.

Peeled and sliced pears or peaches, 3-4, can be substituted for pineapple.