Pineapple-Ginger Upside-Down Cake
From: Judi Mae Phelps
Source: Cook's Magazine, August 1990.
Makes 1 (10-inch) cake

PINEAPPLE-GINGER TOPPING
1 small pineapple; peeled, cored, and cut into 1-inch pieces
1/4 lb butter
1 cup light brown sugar
1 tbsp gingerroot; minced

CAKE
1 1/4 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2/3 cup sugar
1/4 lb butter; softened
3 eggs
1/2 tsp vanilla extract
1/2 cup sour cream

TOPPING:
Grease the bottom and sides of a 10-inch round cake pan. Arrange pineapple pieces in a single layer in the bottom of the cake pan; set aside. Bring remaining topping ingredients to boil in a small saucepan and then, simmer until sugar dissolves, about 2 minutes. Pour this mixture over the pineapple; set aside.

FOR THE CAKE:
Sift first 4 ingredients in a medium bowl; set aside. Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs, one at a time, then beat in vanilla extract. Alternately beat in dry ingredients and sour cream, one-third at a time.

TO COOK:
Adjust oven rack to middle position and heat oven to 375 degrees F. Pour batter over "topping" in pan. Bake until a cake tester inserted into center of cake comes out clean, about 45 minutes. Transfer cake in pan to a wire rack; cool 10 minutes.

TO SERVE:
Run a sharp knife around the edge of the cake to loosen it from the pan. Then invert pan onto a cake plate; remove pan. Cut cake into wedges and serve.