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1
Using a sharp knife, peel the pineapple and remove the eyes.
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2
Halve the pineapple lengthwise and cut out the center core.
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3
Cut each half crosswise into five 2/3-inch-thick semicircles.
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4
Cut one of the semicircles into 3 pieces.
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5
Preheat the oven to 375.
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6
In a small bowl, stir together the flour and baking powder.
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7
In a medium bowl, beat 1 stick of the butter until pale and creamy.
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8
Gradually beat the granulated sugar into the butter until the mixture is fluffy.
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9
Beat in the eggs one at a time, beating well after each addition.
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10
Stir in the flour mixture in 3 batches just until smooth.
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11
Stir in the Cognac and set aside.
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12
Melt the remaining 3 tablespoons butter in a 9-inch cast-iron skillet; if the handle isn't ovenproof, wrap it in foil.
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13
Stir in the brown sugar and cook over moderate heat until melted and bubbling, about 3 minutes.
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14
Remove the pan from the heat.
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15
Arrange the 9 pineapple semicircles in a tight concentric ring in the skillet and fit the 3 small pieces in the center.
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16
Cook over moderately high heat for 10 minutes.
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17
Turn the pineapple slices and lower the heat so that the mixture simmer vigorously.
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18
Cook until the fruit is tender when pierced, about 10 minutes longer.
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19
Insert a cherry in the hollow of each semicircle.
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20
Remove the skillet from the heat and spread the cake batter evenly over the hot pineapple; it may not completely cover the fruit, but it will spread as it cooks.
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21
Bake in the middle of the oven for about 20 minutes, or until the cake springs back when pressed.
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22
Let it cool for 10 minutes, then invert the cake onto a large platter.
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23
Serve the cake warm with vanilla ice cream.
