Pineapple Upside-Down Cake

1. Preheat oven to 180°C.
2. In a small bowl beat half of the soft butter with the brown sugar until it reaches a foamy, homogeneous consistency. Pour it on the bottom of a 24 cm round cake pan, then arrange the pineapple slices on top. If desired, place a cherry in the middle of every pineapple slice and around the sides as well.
3. In a medium bowl beat the remaining half of the butter with the granulated sugar until frothy.
4. Add the egg and stir until well incorporated.
5. Then add the sifted flour, baking powder, milk and pineapple juice and mix to combine.
6. Pour the dough into the pan, over the pineapple, gently levelling.
7. Bake for about 30 minutes. Check with a toothpick. When done, it should come out clean. Remove from oven.
8. Let the cake cool for about 5 minutes, then invert it onto a serving dish, remove the pan and serve.