Pineapple Upside-Down Cake
1 tablespoon butter
1/4 cup (1/2 stick) melted butter
1 cup firmly packed brown sugar
3/4 cup chopped pecans
20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350°F.
Over low heat, melt 1 tablespoon of the butter in a 9-inch cast iron skillet, thoroughly covering the surface. Remove the skillet from heat.Combine the 1/4 cup melted buter, brown sugar and pecans in a small bowl; stir well to thoroughly combine. Set aside.Arrange 8 pineapple slices in a single layer in the skillet (your 9-inch skillet should accommodate 8 slices without overlapping. Place a maraschino cherry in the center of each slice. Sprinkle the brown sugar mixture evenly over the pineapple slices. Combine the flour, baking powder and salt in a bowl; set aside. Beat the egg yolks at medium speed of an electric mixer until they are thick and lemon colored. Gradually add the sugar, continuing to beat. With the mixer running at low speed, gradually add the flour mixture to the yolk mixture, then add the reserved pineapple juice. Mix until well combined. Beat the egg whites until stiff peaks form. Using a spatula, gently fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices. Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Makes 8 servings.
Prep time: 30 minutes; Cooking time: 45 minutes; Total time: 1 hour 15 minutes