Pineapple Upside Cake

DIRECTIONS

• Make the topping:
• In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.
• Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
• Make the cake:
• Preheat the oven to 350°F Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon.
• In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
• Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition.
• Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean.
• Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.
• Serve the cake warm or at room temperature with the whipped cream or the ice cream.