Pineapple Upside-Down Cake

• Preheat oven to 325°F (165°C)

Upside Down Icing Prep

• Melt 1/2 cup butter over low heat in a 10" cast iron skillet
• When completely melted, remove from heat and add brown sugar to coat the bottom of the skillet as evenly as possible.
• Arrange the pineapple in the bottom of the skillet (you do not have to use all the pineapple)
• Arrange the halved maraschino cherries around the pineapple
• Set Aside

Flour Mixture Preparation

• Sift together flour, baking powder, and salt in a bowl
• Set Aside

Egg White Preparation

• Separate the eggs (whites in a large bowl, yolks in a medium bowl)
• Set aside egg yolks
• In a large bowl beat egg whites until a soft peak forms
• Gradually add white sugar, adding >1/4 cup at a time and beating well after each addition.
• Beat until medium-stiff peaks form

Egg Yolk Preparation

• In a medium bowl beat egg yolks until thick

Putting it all together

• With a whisk or rubber scraper, using an over-and-under motion, gently fold the egg yolks and flour mixture into the egg whites
• Fold in "Last Things" (1 tsp melted butter, sour cream, 1/2 pineapple juice, almond extract, and vanilla extract)
• Fold until well blended
• Spread the well mixed batter evenly over the prepared pineapple top in the 10" cast iron skillet. Note, you might have a tiny bit too much batter.

Baking

• Bake for 40-45 minutes
• Bake until surface springs back when pressed & a toothpick comes out of the center clean.
  
• Loosen the edges of the cake with a table knife when it's done
• Allow cake to cool for 5 minutes before flipping onto a serving plate
• Enjoy!