Fresh Upside Pineapple Cake

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This is from the april issue of gourmet magazine. It is very good and easy to make.

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Steps

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Put oven rack in middle position and preheat oven to 350f.

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Sift together flour , baking powder and soda , and salt into a bowl.

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Cut pineapple crosswise into 1 / 4-inch-thick wedges.

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Butter a 9-inch round cake pan lightly on side and generously on bottom of pan using 1 / 2 stick butter.

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Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it , starting in center of pan and overlapping slices slightly.

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Beat together remaining stick butter , granulated sugar , and vanilla with an electric mixer at medium speed until light and fluffy , about 2 minutes , then add eggs 1 at a time , beating well after each addition.

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Reduce speed to low and add flour mixture alternately with buttermilk in batches , beginning and ending with flour and mixing just until batter is smooth.

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Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean , 40 to 45 minutes.

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Cool 15 minutes in pan on a rack , then invert cake onto a plate and.

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Ingredients

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all-purpose flour, baking powder, baking soda, salt, fresh pineapple, unsalted butter, light brown sugar, granulated sugar, pure vanilla extract, eggs, buttermilk