Pineapple Upside Down Cake

Topping:

3 TBS Blood Orange Olive Oil

1/2 cup brown sugar

2 TBS Pineapple Vinegar

2 tbsp pineapple juice

6 pineapple rings, fresh or canned

maraschino cherries

Cake:

1 1/2 cup flour

1 1/2 tsp baking powder

1/4 tsp vanilla bean sea salt

6 tbsp blood orange olive oil

1/2 cup sugar

1/4 cup brown sugar

2 eggs

1 tsp vanilla

1/4 cup sour cream

1/4 cup millk

1/4 cup pineapple juice

1. Preheat the oven to 350F and grease a 9 inch cake pan.

In a small bowl whisk together oil, brown sugar, pineapple vinegar and pineapple juice for the topping. Pour into the cake pan. Put a pineapple ring in the center of the pan and the five others around it. Place a cherry in the center of each pineapple ring.

2. In a medium bowl whisk the sugars and oil together. Whisk in the eggs, one at a time. Stir in the salt, baking powder and vanilla. Once combined, stir in 1/2 a cup of flour. Followed by the sour cream, 1/2 cup flour, milk, 1/2 cup of flour. and pineapple juice. Make sure the ingredients are combined before adding the next. Pour the batter over the toppings in the pan.

3. Bake for 50 minutes, until a toothpick comes out clean. Let cool for 5-10 minutes, then run a knife around the edge and invert the cake onto a serving try. Serve warm or room temperature.