Pineapple Upside Down Cake

1 can pineapple slices, reserve liquid
6-8 cocktail cherries without stems

2 cups whole wheat pastry flour
2 teaspoons baking powder, non-aluminum
1/3 cup turbinado or raw sugar (important for flavor)
dash of salt

reserved pineapple juice and enough water to make 2 cups total
2 tablespoons canola oil
1 teaspoon vanilla extract

Preheat oven to 375 degrees fahrenheit. Spray a 9" Springform pan with non-stick cooking spray. Lay one layer of pineapple slices in the bottom of the pan, first forming a circle at the edge and then one or two in the center. The pan should hold 6 or 7 slices. Place a cocktail cherry in the center of each slice.

In a large mixing bowl, thoroughly combine the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Pour into the dry and mix completely, but do not over beat or your cake will be tough.

Carefully pour the batter over the pineapple slices and cherries and smooth the top. Pop into the oven and bake for 40-50 minute, testing with a skewer. Take out of the oven and let cool for half an hour. Release the latch on the Springform pan and remove side. Place a plate over the top of the cake and holding on to the bottom of the pan, flip everything over together. Ease the bottom of the pan off of what is now the top of the cake, loosening with a knife if necessary. Don't worry if a pineapple slice lifts up -- it can always be put back in place. You now have a cake that will dazzle and delight your guests.