A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on "skillet" recipes years ago--sounded strange, but it is very good.
- 2⁄3 cup butter
- 2⁄3 cup firmly packed brown sugar
- 1 (16 ounce) cansliced 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
- Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
- Drain pineapple, reserving 2 tablespoons of the syrup.
- Arrange pineapple slices close together in butter-sugar mixture.
- Center each slice with a cherry.
- Sift flour, baking powder and salt onto waxed paper.
- Beat egg whites until foamy in medium bowl.
- Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
- With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
- Beat in egg yolks, lemon rind, lemon juice and vanilla.
- Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
- Fold meringue until no streaks of white remain.
- Pour over pineapple in skillet.
- Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
- Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
- Allow skillet to remain over a cake a minute for syrup to drain from pan.
- Serve warm or cold.