Pineapple Upside-Down Cake

This is an old standby recipe that I've been making for many years. If you never have before, try making it with fresh golden pineapple instead of canned pineapple; the difference is worlds apart.

Cream well

1 cups sugar
½ cup butter

Add
2 eggs, one at a time, beating well after each addition
1 tsp vanilla extract

Sift together
1 ½ cups cake flour
1 tsp baking powder

Fold in the dry ingredients in three equal portions, alternately with
½ cup whole milk, in 2 equal portions. Always begin and end with dry ingredients.

In the bottom of a greased 9 inch square pan, arrange in a single layer
2 cups fresh pineapple cut in bite size pieces

Sprinkle ¼ cup raisins over the pineapple if desired.

In a small saucepan combine

4 tbsp butter
1/2 cup brown sugar

Cook to boiling. Pour evenly over the pineapple in the bottom of the baking dish.

Spoon the batter evenly over the pineapple.
Bake for approximately 30-40 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean.