Pineapple Upside-Down Cake- Banh Bong Lan Thom

Make 9 servings, adapted from Great Cakes
The topping:
   1/4 cup unsalted butter
   1/4 cup dark brown sugar, lightly packed
   1-20 oz can pineapple rings, drained, reserved the juice
   9 maraschino ore canned Bing cherries, pitted
The cake:
   1 1/2 cups all purpose flour
   2 tsp baking powder
   1/4 tsp salt
   1/2 cup sugar
   1/3 cup unsalted butter (2/3 stick), at room temperature, cut into small cubes
   2 eggs
   1 tsp vanilla extract
   1/2 cup reserved pineapple juice or milk

1. Heat oven to 350 oF, position rack to the lower third of oven.
2. In 8 or 9-inch square pan (Round pan is good too), melt butter on low heat and stir in brown sugar. Arrange pineapple and cherries on the brown sugar. Set aside.  Mix flour, baking powder, and salt together in a bowl.
3. Cream butter with electric beaters or paddle on medium speed until smooth and light in color. Add sugar, 1 Tbs at a time to blend it in well. Add eggs, one at a time with 1 minute interval.  Blend in vanilla.  Scrapping the bowl occasionally.
4. Reduce speed to low, add flour mixture ( flour, baking powder, salt) alternately with pineapple juice.  Dividing the flour mixture into three, and juice into two.  Start and end with flour, mix just incorporated after each addition. Spoon the batter atop of fruit.  Smooth the surface. Bake 30-35 minutes. Test with a toothpick insert in the center come out clean. If bake with 10-inch pan, check at 20 minutes.
5. Let the cake rests in the pan for 5 minutes. Run a thin knife around the side, then invert the pan into a serving plate.  Wait a few minutes until you hear or feel the cake on the plate.  Lift the pan up and remove any fruit that cling to the pan and atop of the cake.  This cake is better serve slightly warm with whip cream or yogurt topping.  You can slice into squares or rounds.