Pineapple upside-down Cake

Ingredients


2 tbsp unsalted butter, melted
2/3 cup packed brown sugar
1 can of sliced pineapple 
3 halved cherries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk


Method


Preheat the oven to 350 deg F.
Spread the melted butter in a 9 inch round cake pan. 
Sprinkle the brown sugar evenly in the pan.
Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly in the pan. 
Place the halved cherries at the center of each pineapple ring


Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. 
Stir in the vanilla. 
Add the flour and milk and beat well
Spread the batter evenly into the prepared pan.
Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a toothpick comes out clean. 
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. 


Serve the cake warm or at room temperature.