Pineapple Upside-Down Cake

  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 1/4 tsp salt
  • 12 walnut halves, broken
  • 2 eggs
  • 3/4 cup sugar
  • 9 rings canned pineapple, drained

Preheat the oven to 350 F. Melt 1/4 cup of the butter and pour into a 9 inch round cake pan. Sprinkle with the walnuts. Arrange the pineapple rings in the pan, cutting to fit, if necessary. Beat the sugar, remaining butter, and eggs in a medium bowl with an electric mixer at medium speed until just blended. Beat in the baking powder, vanilla, and slat. With mixer at low speed, gradually beat in the flour, alternating with the milk. The batter should be smooth and quite sticky. Spoon the batter over the pineapple. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake int he pan for 20 minutes. Invert onto a plate and serve warm with whipped cream or vanilla ice cream.