Baking with Jaye Wilde - Pineapple Upside-Down Cake

This recipe is not as easy as some but the cake is SO worth it.

Ingredients

• 1/4 cup butter

• 2/3 cup firmly packed light or dark brown sugar

• 1 (20-ounce) can pineapple slices, undrained

• 9 maraschino cherries

• 2 large eggs, separated

• 3/4 cup granulated sugar

• 3/4 cup all-purpose flour

• 1/8 teaspoon salt

• 1/2 teaspoon baking powder

• Whipped cream or vanilla ice cream (optional)

Preparation

Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.

Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.

Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.

Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.

Bake at 325° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.

Pictures of steps and I spaced on taking the picture of it all flipped. Opps!!!