If you get that "where-is-this-coming-from?" pineapple upside down cake desire, keep this one in mind.
2 large eggs
2 tablespoons buttermilk
1/2 teaspoon vanilla
1 cup all purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
6 tablespoons buttermilk
1. Preheat oven to 350 degrees. Have ready a 9x2 inch round cake pan (or cast iron skillet). Drain pineapple (reserving 3 tablespoons juice) and place on paper towels to absorb excess juice.
2. Place the 3 tablespoons unsalted butter in the pan/skillet. Place in the oven until teh butter is melted. Tilt to coat all sides with butter. The extra butter will settle in the pan. Sprinkle the brown sugar evenly over the bottom of the pan.
3. Place one pineapple ring in the center of the pan and arrange six more around it. Place the cherries in the center of each ring anf in the spaces inbetween them. In a small bowl, whisk together the eggs, 2 tablespoons of buttermilk and vanilla with a fork. Add reserved pineapple juice. Set aside.
4. In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the 6 tablespoons of buttermilk and 6 tablespoons of unsalted butter. Beat on low speed just until the flour is moistened, then increase the speed to medium and beat for 1 1/2 minutes. The batter will be stuff. Add one third of the egg mixture at a time, beating for 20 seconds inbetween.
5. Scrape the batter over the fruit in the pan and spread evenly.
6. Bake until a toothpick inserted in the cake comes out clean, about 35 - 40 minutes (took me 35). Remove the cake from the oven and let cool for 2 to 3 minutes before unmolding.
7. Invert a serving platter on top of the pan/skillet. Cover your hands with oven mitts and turn the cake onto the platter, lift off the plan. If any of the fruit or cherry pieces are askew, use a fork and push them back into place.