Pineapple Upside-Down Cake
1/4 C. butter
2/3 C. firmly packed light brown sugar
20 oz. canned pineapple slices
9 maraschino cherries
2 large eggs, separated
3/4 C. granulated sugar
3/4 C. all-purpose flour
1/8 t. salt
1/2 t. baking powder
In 9-inch cast-iron skillet, melt butter. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in single layer over brown sugar mixture and place cherry in center of each pineapple ring; set skillet aside. Heat oven to 325° F.
In bowl of electric mixer, beat egg yolks at medium speed until thick and lemon-colored; gradually add granulated sugar, beating well.
In small saucepan over low heat, heat reserved pineapple juice until warm. Gradually add juice to yolk mixture, beating until well blended. Combine all-purpose flour, salt and baking powder; add dry ingredients to yolk mixture, beating at low speed until blended.
Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake 45-50 minutes. Cool cake in skillet 30 minutes; invert cake onto serving plate.