Pineapple Upside-Down Nutty Spice Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 14 tablespoons butter melted
• 1.5 cups brown sugar dark
• 1  eggs 
• 1.3 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 5  maraschino cherries 
• 0.5 cup milk 
• 0.5 cup pineapple juice 
• 12 ounces pineapple rings 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 0.3 cup walnuts chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• toothpicks

Directions

1. Special equipment: 8-inch cast iron skillet
2. Heat oven to 400 degrees F.
3. In a cast iron skillet on medium heat add 6 tablespoons butter, the brown sugar and pineapple juice. Simmer for a few minutes until sugar dissolves then remove from heat. Arrange pineapple slices and cherries in sugar glaze filling in spaces with cherries.
4. In a large bowl sift flour, baking powder, salt, cloves, cinnamon and sugar. In a smaller bowl whisk egg, milk, vanilla and remaining butter.
5. Pour wet ingredients over dry and blend until just combined, fold in walnuts.
6. Pour cake batter into the cast iron skillet.
7. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
8. Let rest for 5 minutes before turning out onto a platter.