Pineapple Upside-Down Cake

Ingredients:

  • ¼ cup butter

  • ⅔ cup firmly packed light or dark brown sugar

  • 1 (20-ounce) can pineapple slices, undrained

  • 9 maraschino cherries

  • 2 large eggs, separated

  • ¾ cup granulated sugar

  • ¾ cup all-purpose flour

  • ⅛ teaspoon salt

  • ½ teaspoon baking powder

  • Whipped cream or vanilla ice cream (optional)

Preparation:

  1. Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.

  2. Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.

  3. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.

  4. Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.

  5. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.

  6. Bake at 325° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.