Old Fashioned Upside-Down Cake

• 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

1. Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
2. Drain pineapple, reserving 2 tablespoons of the syrup.
3. Arrange pineapple slices close together in butter-sugar mixture.
4. Center each slice with a cherry.
5. Sift flour, baking powder and salt onto waxed paper.
6. Beat egg whites until foamy in medium bowl.
7. Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
8. With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
9. Beat in egg yolks, lemon rind, lemon juice and vanilla.
10. Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
11. Fold meringue until no streaks of white remain.
12. Pour over pineapple in skillet.
13. Bake in a 350u0b0 oven for 35 minutes or until center springs back when lightly touched with fingertip.
14. Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
15. Allow skillet to remain over a cake a minute for syrup to drain from pan.
16. Serve warm or cold.

butter, brown sugar, pineapple, maraschino cherries, cake flour, baking powder, salt, eggs, granulated sugar, lemon, lemon juice, vanilla, sour cream

Taken from www.food.com/recipe/old-fashioned-upside-down-cake-17526 (may not work)