Pineapple Upside Down Cake

Ingredients:

Topping:

4 tablespoons unsalted butter, cut in small pieces
3/4 cup light brown sugar
1(20 oz) can pineapple slices
Maraschino cherries

Cake Batter:

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup milk

Method:

For topping: Melt butter over low Heat.Remove and Stir in brown sugar. Spread to cover bottom of a 13x9-inch baking pan. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, Set aside.

In a large bowl, sift or whisk together the flour, baking powder, and salt.

Using your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add the flour mixture (in three additions), alternately with the milk ending with the dry ingredients.

In a clean bowl, whisk the egg whites with a pinch of salt or cream of tartar until stiff peak. Gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 30 - 35 minutes, (a toothpick inserted into the cake will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Invert the cake onto your serving plate. Serve warm topped with ice cream or whipped cream.Yum!!