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