Old Fashioned Upside-Down Cake

• butter↗2⁄3 cup
• brown sugar2⁄3 cup

  firmly packed

• sliced pineapple↗1 can

  (16 ounce)

• maraschino cherries↗8
• cake flour1 1⁄2 cups

  sifted

• baking powder↗1 3⁄4 teaspoons
• salt↗3⁄4 teaspoon
• eggs↗2

  separated

• granulated sugar↗3⁄4 cup
• lemon↗1 teaspoon

  zest of, freshly grated

• lemon juice↗1 teaspoon
• vanilla↗1 teaspoon
• sour cream↗1⁄2 cup

Step-by-step instructions

1. 1

   Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.

2. 2

   Drain pineapple, reserving 2 tablespoons of the syrup.

3. 3

   Arrange pineapple slices close together in butter-sugar mixture.

4. 4

   Center each slice with a cherry.

5. 5

   Sift flour, baking powder and salt onto waxed paper.

6. 6

   Beat egg whites until foamy in medium bowl.

7. 7

   Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.

8. 8

   With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.

9. 9

   Beat in egg yolks, lemon rind, lemon juice and vanilla.

10. 10

    Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.

11. 11

    Fold meringue until no streaks of white remain.

12. 12

    Pour over pineapple in skillet.

13. 13

    Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.

14. 14

    Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.

15. 15

    Allow skillet to remain over a cake a minute for syrup to drain from pan.

16. 16

    Serve warm or cold.