Old Fashioned Pineapple Upside-Down Cake

Preheat the oven to 325 degrees F (165 degrees C).

Melt 1/2 cup butter over very low heat in a 10-inch heavy skillet with a heat-resistant handle or a cast iron pan. Remove from heat; sprinkle brown sugar evenly into the skillet. Arrange pineapple slices to cover the bottom of the skillet. Distribute cherries around pineapples; set aside.

Sift together flour, baking powder, and salt in a bowl; set aside.

Separate eggs; place whites in a large mixing bowl and yolks in a smaller bowl.

Beat egg whites on medium speed until soft peaks form. Add white sugar gradually, beating well after each addition. Beat until medium-stiff peaks form.

Beat egg yolks at high speed until very thick and yellow. Using a wire whisk or rubber scraper, gently fold egg yolks and flour mixture into whites with an over-and-under motion until blended.

Fold 1 tablespoon melted butter and almond extract into batter, then spread batter evenly over pineapple in the skillet.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Loosen cake edges with a table knife. Cool cake for 5 minutes before inverting it onto a serving plate.

Enjoy!