Skillet Pineapple Upside Down Cake

Makes one cake

• 1 medium pineapple, cut into 1/2 inch rings
• 1 1/2 stick unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 1 cup cake flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 2 extra-large eggs
• 1 cup plain yogurt
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoon dark rum
• fresh maraschino cherries

Directions

Prepare your pineapple slices and set aside. Mix together the flours, baking soda, baking powder and salt. Set aside.

Preheat the oven to 375 degrees F. Melt 4 tablespoons of butter in a 10 inch cast iron skillet over medium heat. Add the brown sugar, stirring to combine. Cook the brown sugar and butter together over medium high heat for about 2 minutes, until hot and bubbly. Add the pineapple slices in an even layer. Cook for another 2 minutes. Remove the pan from the heat and turn over the pineapple slices. Add the cherries to the pan making an attractive arrangement. Set aside while you make the cake batter.

Cream together the remaining butter and the granulated sugar in the bowl of your electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and the yogurt, alternating between the two, beginning and ending with the flour mixture. Stir to combine. Add the vanilla and the rum and stir well.

Spoon the cake batter over the pineapples in the skillet. Bake on the middle rack of the oven for 30- 40 minutes, until browned and a tester comes out clean. Cool for 3 to 5 minutes on a rack, but not longer or you may have trouble getting it out of the pan. Run a knife around the pan and then place a cake plate on top of the skillet.

Invert the skillet onto the cake plate carefully. Remember your skillet is really hot, so use oven mitts. Remove the skillet carefully. Cool. You can serve this cake warm or at room temperature. A little dollop of whipped cream is a yummy addition.