Old Fashioned Upside-Down Cake - cooking recipe

Ingredients

2/3 cup butter
2/3 cup firmly packed brown sugar
1 (16 ounce) can sliced 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

Preparation

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\u00b0 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.