Old Fashioned Upside-down Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2/3 cup butter
• 2/3 cup firmly packed brown sugar
• 1 (16 ounce) can sliced pineapple
• 8 maraschino cherries
• 1 1/2 cups sifted cake flour
• 1 3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon lemon, zest of, freshly grated
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 1/2 cup sour cream

Recipe

• 1 melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
• 2 drain pineapple, reserving 2 tablespoons of the syrup.
• 3 arrange pineapple slices close together in butter-sugar mixture.
• 4 center each slice with a cherry.
• 5 sift flour, baking powder and salt onto waxed paper.
• 6 beat egg whites until foamy in medium bowl.
• 7 beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
• 8 with same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
• 9 beat in egg yolks, lemon rind, lemon juice and vanilla.
• 10 blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
• 11 fold meringue until no streaks of remain.
• 12 pour over pineapple in skillet.
• 13 bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
• 14 cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
• 15 allow skillet to remain over a cake a minute for syrup to drain from pan.
• 16 serve warm or cold.