Pineapple Rum Upside Down Cake

Yields: 4 to 6 servings

1/2 cup sifted all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter (room temperature)
2 tablespoons butter
1/4 cup light brown sugar
1 tablespoon dark rum
1/2 cup granulated sugar or superfine sugar
1/2 teaspoon vanilla extract
1 egg
1/4 sour cream (room temperature)
1 (8 ounce) can pineapple slices
4 cherries, cut in half

Heat oven to 350 degrees F.

Sift together flour, salt, baking soda; beat butter until creamy. Add sugar; beat. Add vanilla and egg. Beat until fluffy. Stir in half the flour mixture to moisten. Beat. Add sour cream. Beat. Stir in remaining flour mixture. Beat 30 seconds.

Melt butter in 9 x 5-inch loaf pan or small skillet. Blend brown sugar, rum and salt into butter. Spread over bottom of pan. Drain pineapple slices, and arrange in pan. Place cherry half in each pineapple slice, rounded side down. Pour batter over all. Bake for 30 to 35 minutes.