Pineapple Upside-Down Cake

makes one 10-inch cake

For the topping:

6 tablespoons unsalted butter

3/4 cup packed light brown sugar

1/2 medium pineapple, peeled, sliced into 3/8-inch circles, and cored to make rings

1 (or more) maraschino cherries, optional

For the cake batter:

1 1/2 cups unbleached all-purpose flour

2 teaspoons aluminum-free baking powder

1/4 teaspoon fine sea salt

6 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon dark spiced rum

1/2 cup unsweetened pineapple juice

1/2 - 1 tablespoon dark spiced rum for sprinkling over cake

1. Preheat the oven to 350 degrees.

2. Melt the butter in a well-seasoned 10-inch cast iron skillet. Add the brown sugar, and, while stirring constantly, simmer over medium-heat until slightly darkened and bubbly, 4 minutes. Remove from the heat.

3. Place a pineapple ring in the center of the skillet, then add halved pineapple rings around the center pineapple ring (arch-side facing out, see photo). If desired, add quartered pineapple pieces around the edges of the skillet (again, see photos). Place a maraschino cherry in the middle of the central pineapple ring, if using.

4. Sift together the flour, baking powder, and sea salt in a medium bowl. Set aside.

5. Using an electric mixer, cream the butter until light and fluffy. Gradually add in the granulated sugar. Beat in the eggs one at a time, then beat in the vanilla and spiced rum.

6. Add half of the flour mixture to the mixer and stir on slow speed to combine. Stir in the pineapple juice. Then beat in the rest of the flour mixture.

7. Spoon the batter evenly over top the pineapple pieces in the skillet. Bake the cake in the oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the skillet for 5 minutes.

8. Place a plate over top the skillet, then carefully flip the skillet over, inverting the cake onto the plate. Place any pineapple pieces that stuck to the skillet back onto the cake if necessary. Sprinkle the cake with 1/2 to 1 tablespoon of rum, then let cool on the plate set on a wire rack until ready to serve.

9. Serve warm or at room temperature. Any leftover cake can be refrigerated for up to 3 days.