Pineapple Upside down Cake

Yield: 8 servings. This recipe requires one 10" cast iron skillet, measured at bottom, 11" at top. Finished height: 1 1/2" Preheat oven to 350F. Place oven rack in lower third of oven To Make Fruit Topping: Drain pineapple slices and cherries and place on paper towels to absorb excess moisture. You will need 8 whole pineapple slices and 8 whole cherries. Halve 6 of the remaining slices and the remaining cherries. In the skillet, melt the butter over medium heat. Stir in the brown sugar until moistened and remove from the heat. Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it. Place the half slices side by side against the sides of the pan, the two cut edges down, touching the brown sugar. Place the whole cherries in the center of the whole pineapple slices, the halved cherries in the center of the half slices. Tuck the pecans into any gaps between the fruit. To Make Cake Batter: In a medium bowl, lightly combine yolks, about 1/4 of the sour cream and the vanilla. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add butter and the remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium and beat for 1` 1/2 minutes to aerate and develop cake's structure. Scrape down the sides. Gradually add egg mixture to batter in batches, beating for 20 seconds after each addition to incorporate ingredients and strengthen structure., Scrape down the sides. Scrape batter into fruit lined skillet, smoothing evenly with a spatula. Bake for 40 to 50 minutes or until golden brown and the wire cake tester inserted in center comes out clean and the cake springs back when pressed lightly in center. Run a small me6al spatula around sides and invert at once onto a serving plate. Leave the skill in place on or two minutes before lifting. If any fruit has stuck to the skillet, simply use a small spatula and place it back in place. A cast iron skillet is ideal for preparing this cake not only because the butter and brown sugar for the topping can be heated directly in it on top of the stove, but because it helps the brown sugar topping to caramelize while baking.