old fashioned pineapple upside-down cake

Ingredients

• Servings: 1
• 4 eggs
• 1/2 cup butter
• 1 cup packed light brown sugar
• 1 (20 ounce) can sliced pineapple
• 10 maraschino cherries, halved
• 1 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup white sugar
• 1 tablespoon butter, melted
• 1 teaspoon almond extract

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c).
• in a 10-inch heavy skillet with a heat-resistant handle (i use a cast iron skillet), melt 1/2 cup butter over very low heat. remove from heat, and sprinkle brown sugar evenly over pan. arrange pineapple slices to cover bottom of skillet. distribute cherries around pineapple; set aside.
• sift together flour, baking powder, and salt.
• separate the eggs into two bowls. in a large bowl, beat egg whites just until soft peaks form. add granulated sugar gradually, beating well after each addition. beat until medium-stiff peaks form. in a small bowl, beat egg yolks at high speed until very thick and yellow. with a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. fold in 1 tablespoon melted butter or margarine and almond extract. spread batter evenly over pineapple in skillet.
• bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. loosen the edges of the cake with table knife. cool the cake for 5 minutes before inverting serving plate.