Pineapple Upside-Down Cake

Recipe courtesy of Gourmet Magazine
For the topping:
1/2 stick (1/4 cup) butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple (about 1 pineapple)
For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
Whipped cream or vanilla ice cream, as an accompaniment
Topping: In a small bowl stir together well the butter and the brown 
sugar and spread the mixture evenly in a well-buttered 9 by 2-inch round 
cake pan. Pat the pineapple very dry between several thicknesses of 
paper towels and arrange it evenly on the sugar mixture. 
Cake: Preheat the oven to 350 degrees. Into a bowl sift together the 
flour, the baking powder, the salt, and the cinnamon. In another bowl 
with an electric mixer cream the butter with the sugar until the mixture 
is light and fluffy, add the eggs, 1 at a time, beating well after each 
addition, and beat in the vanilla. Add the flour mixture alternately in 
batches with the milk, beginning and ending with the flour mixture and 
beating well after each addition. Pour the batter into the pan, 
spreading it evenly, and bake the cake in the middle of the oven for 45 
to 55 minutes, or until a tester comes out clean. Let the cake cool in 
the pan on a rack for 15 minutes, run a thin knife around the edge, and 
invert the cake onto a plate. Serve the cake warm or at room temperature 
with the whipped cream or the ice cream.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes