Pineapple Upside Down Cake

I was feeling a little retro-y when I came across this recipe. It is so 1970s.

Pineapple Upside Down Cake (adapted from Nigella Express)

2T sugar
butter for pan
6 pineapple slices
12 marashino cherries
1/2 c butter
1/2 c sugar
2 eggs
1t vanilla
2/3 c flour
1t baking powder
1/4 t baking soda
1/4 t salt
3T liquid from pinepples

Grease a 9" pan with butter and sprinkle sugar to coat the pan. Tap out excess. Blot pineapples with paper towels. Arrange in pan with one in the center and the remaining surrounding. Place a cherry in the center of each and one inbetween each (did I count an extra - well that is for the chef to eat). In a bowl cream butter and sugar. Add eggs one at a time and then vanilla. Add flour, baking powder, baking soda, and salt. Add 3T of pineapple liquid. Carefully spread the batter over the pineapples. It will just about cover them. Bake at 400 for 30 minutes or until toothpick inserted comes out clean. Let the cake gather itself for about 5 minutes in the pan. Carefully push the cake from the sides of the pan with a spatula. Flip onto serving platter.

I don't know why I was feeling nostaglic for this cake. I don't recall a specific time that I had it, but I'm sure that I did. It is a nice little cake and comes together quite quickly.

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