Old-Fashioned Pineapple Upside-Down Cake
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INGREDIENTS 1/2 cup butter or margarine, softened
3/4 cup brown sugar, packed
1 (8-ounce) can sliced pineapple, drained
9 maraschino cherries
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup plus 1 tablespoon water
1 teaspoon vanilla extractPreheat oven to 350 degrees.
Cream butter; gradually add brown sugar, beating until light and fluffy. Spread creamed mixture evenly into a 9-inch cast iron skillet.
Arrange pineapples and cherries evenly over mixture.
Beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Combine flour and salt; add to yolk mixture alternating with water, stirring well after each addition. Stir in vanilla.
Beat egg whites, at room temperature, until stiff peaks form; fold into batter. Spoon batter evenly over pineapple slices in skillet.
Bake at 350 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes in pan and invert cake onto serving plate.
Makes 1 (9-inch) cake