Pineapple Upside-Down Cake

Arcata Fire Department, Chief and Saveur

Serves 8 (those would be rather large pieces...)

1 3/4 cups flour

2 tsp. baking powder

1/4 tsp. fine salt

1 1/3 cups unsalted butter, divided

1 cup granulated sugar

1 Tbsp. white vinegar

3 tsp. vanilla, divided

3 eggs

1 1/3 cup low-fat buttermilk

10 Tbsp. brown sugar (5/8 cup)

2 Tbsp brandy

7 slices of canned pineapple

1 1/2 cup stemmed maraschino cherries

Preheat the oven to 350° F.

In a bowl, sift together the flour, baking powder, and salt.  Set aside.  In the mixer bowl, cream the 12 Tbsp of the butter, granulated sugar, vinegar, and 2 tsp vanilla until fluffy, 3-4 minutes.  Add one egg at a time to the butter mixture, beating after each one.  On low, alternately add the flour mixture and the buttermilk in 3 batches.  Scrape down the side of the bowl, as needed.  With the mixer on medium, beat the batter until smooth, about 3 minutes.  Set aside.

Melt the remaining butter in a 10" nonstick skillet over medium-high heat.  Whisk in the remaining vanilla, the brown sugar and brandy, until dissolved, about 1 minute.  Remove the skillet from the heat; arrange the pineapple slices on the bottom of the skillet.  Arrange the cherries among the pineapple slices, evenly.  Gently pour in the cake batter.  Bake the cake until it is golden and set, about 35 minutes.  Let cool for 30 minutes and invert onto a serving plate.

Note: Test the cake before removing from the oven and extend the time as needed.  It took my cake about 45 to 50 minutes.