Classic Pineapple Upside Down Cake

Topping:

• 1/4 cup melted butter
• 1/2 cup light brown sugar
• 7 slices canned pineapple, packed in water, drained
• 7 maraschino cherries, drained

Batter:

• 1/4 cup melted butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups buttermilk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt

Preheat oven to 350°F. Swirl 1/4 cup melted butter into the bottom of the pan, brushing to get into pattern of pan and up sides. Sprinkle with 1/2 cup brown sugar. Arrange the pineapple slices and cherries into the pattern in the bottom of the pan. In a medium bowl, whisk together melted butter and sugars. Mix in buttermilk, eggs, vanilla until combined. Mix flour, baking powder, and salt together in a separate bowl and mix into wet ingredients until just incorporated. Pour over pineapple and cherries and bake for 45-55 minutes, until toothpick inserted comes out clean. Allow cake to cool for 5 minutes in pan before inverting onto a serving plate. Cool cake well before and slicing and serving.