Old Fashioned Pineapple Upside-Down Cake

Recipe View Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View In a 10-inch oven-safe skillet (cast iron recommended), melt 1/2 cup butter over low heat. Remove from heat and evenly sprinkle brown sugar into the skillet. Arrange pineapple slices artfully to cover the bottom, filling gaps with halved cherries. (10 minutes)

Recipe View In a medium bowl, sift together cake flour, baking powder, and salt. Set aside. (2 minutes)

Recipe View Separate eggs, placing whites in a large, clean mixing bowl and yolks in a separate smaller bowl. (2 minutes)

Recipe View Using an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, beating well after each addition, until medium-stiff, glossy peaks form. (8 minutes)

Recipe View In the bowl with the egg yolks, beat at high speed until very thick and pale yellow. (3 minutes)

Recipe View Gently fold the egg yolks into the egg whites using a rubber spatula, then gradually fold in the flour mixture using an over-and-under motion until just combined. Be careful not to overmix. (5 minutes)

Recipe View Fold in 1 tablespoon melted butter and almond extract until evenly distributed. Gently spread batter evenly over the pineapple and cherries in the skillet. (3 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 to 35 minutes. (35 minutes)

Recipe View Remove from oven and let cool in the skillet for 5 minutes to allow the caramel to slightly thicken. (5 minutes)

Recipe View Carefully invert the cake onto a serving plate. Garnish with extra cherries, if desired. Serve warm. (2 minutes)

Recipe View Enjoy!