Pineapple Upside Down Cake

Step 1: To make the topping: preheat oven to 350 degrees F.

Step 2: You will need a 13 x 9 inch baking dish and it is easiest if placed near stove. In a saucepan over medium heat add the brown sugar and next 3 ingredients (-salt) stirring occasionally or until butter is melted and mixture is bubbling (5 minutes). Pour mixture into the baking dish and spread it evenly to coat bottom of dish using a rubber spatula.

Step 3: Arrange the pineapple slices on top of the topping. Place a cherry in center of each pineapple (the cherries can be skipped but it is more traditional). Set aside.

Step 4: To make the cake: in a bowl whisk together the dry ingredients (flour - mace). In another bowl whisk together the wet ingredients (eggs and vanilla).

Step 5: In a separate bowl of an electric mixer with a paddle attachment, beat the butter and sugar until light and fluffy (3-5 minutes). Add egg mixture in batches (4 separate additions), beating on medium speed after each addition for under a minute. Reduce speed to low and beat in the dry ingredients in 3 additions, beating under a minute after each addition, alternating with the sour cream in two of the additions. Fold batter a few times with a clean spatula just to make sure everything is combined. Pour the batter into the reserved baking pan over the topping, smooth the surface.

Step 6: Bake cake for 40-50 minutes or until a tester inserted into center comes out clean. Transfer pan to a wire rack for 15 minutes. Run a spatula along edges of cake. Set a large platter or plate over pan and flip over to release the cake. If any of the fruit sticks to the pan, scrape off the press onto top of cake.

Step 7: ***cake can be prepared and baked 3 days ahead, stored airtight at room temperature.