Pineapple Upside Down Cake

Pineapple Upside Down Cake
{From Martha Stewart}

Pineapple Upside Down Cake

20.5 ounce can pineapple rings
1 1/2 sticks butter
1 cup brown sugar
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 egg yolks
1 1/2 teaspoons vanilla
1 1/2 cups sugar

1. Preheat oven to 325 degrees. Drain pineapple and place on a paper-towel-lined plate, turning once, for five minutes.
2. Melt six tablespoons butter and transfer to a nine-inch round cake pan. Sprinkle the bottom of the pan evenly with brown sugar and top with an even layer of pineapple rings.
3. In a large bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together eggs, egg yolks and vanilla.
4. With an electric mixer, beat remaining butter and sugar until fluffy. Alternate adding flour mixture and egg mixture, beating until batter is just combined.
5. Pour batter into cake pan and bake for seventy minutes. Transfer to a wire rack and let cool for another ten minutes.
6. Run a sharp knife around the edge of the pan to release the cake. Plate a plate on top of the cake pan and invert the cake onto the plate. Serve with whipped cream!

Some notes: I baked this cake in an 8x8 glass pan instead, because I was feeling lazy and could put it in the dishwasher. Also, pineapple upside down cake is often served with little maraschino cherry halves in the center of each pineapple ring, but I left them out because Adam isn't a big fan. Lastly, I was really nervous to bake this because I thought it would be hard to get out of the pan all in one piece, but it slid right out with no problems. Must have something to do with the stick of melted butter coating the pan...

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