Pineapple Upside-Down Cake - cooking recipe

Ingredients

2/3 c. butter
2/3 c. brown sugar, packed
1 (20 oz.) can Dole pineapple slices
10 maraschino cherries
3/4 c. sugar
2 eggs, separated
1 tsp. grated lemon peel
1 tsp. lemon juice
1 tsp. vanilla extract
1 1/2 c. flour
1 3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. sour cream

Preparation

Melt 1/3 cup of butter in 10-inch cast-iron skillet.
Remove from heat.
Add brown sugar and stir until blended.
Drain pineapple well; reserve 2 tablespoons of syrup.
Arrange pineapple in butter-sugar mixture.
Place cherry in center of each pineapple.
Beat remaining 1/3 cup of butter with 1/2 cup of sugar until fluffy.
Beat in egg yolks, lemon peel, juice and vanilla. Combine flour, baking powder and salt.
Blend into creamed mixture alternately with sour cream and 2 tablespoons of pineapple juice. Beat egg whites to soft peaks.
Gradually add 1/4 cup of sugar to make stiff meringue.
Fold into batter.
Pour over pineapple in skillet.
Bake in a 350\u00b0 oven about 35 minutes until cake tests done.
Invert onto serving plate.
Serve warm or cold.