Pineapple Upside Down Cake

Ingredients

3/4 cup + 2 tablespoons light brown sugar, divided
1/4 cup (1/2 stick) unsalted butter, melted
6 canned pineapple slices + 6 maraschino cherries
1/2 cup sour cream, divided
2 large eggs 1 tablespoon pineapple juice (from the can)
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup granulated white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened

Steps

1. Preheat the oven to 350 degrees F.
2. Spray an 8-inch round pan with nonstick spray (or rub with a little bit of butter).
3. Sprinkle the bottom of the pan with 2 tablespoons of brown sugar.
4. In a small bowl, whisk together 3/4 cup brown sugar with the melted butter.
5. Arrange pineapple slices into the bottom of your prepared pan (5 around the edges and 1 in the middle).
6. Place a cherry in the middle of each pineapple slice.
7. Spoon the butter/sugar mixture over the pineapple slices.
8. In a small bowl, whisk together 1/4 cup sour cream, eggs, pineapple juice and vanilla. Set aside.
9. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
10. Add the remaining 1/4 cup sour cream and the softened butter to the bowl and use an electric mixer to incorporate it into the dry ingredients until smooth.
11. Increase the speed to medium and beat until fluffy.
12. Add the egg mixture and beat again until the batter is smooth (about 2 minutes).
13. Spread the batter evenly over the pineapple slices. Bake 40 minutes (or until golden).
14. Cool for 5 minutes, then place a serving plate on top of the pan and carefully turn over and coax the cake out of the pan and onto the serving plate. If any of the pineapple sticks to the pan, just pull it out of the pan and put it in its place on the cake.
15. Drizzle any remaining pan juices over the cake. Let cool, then slice and serve.