Old Fashioned Upside Down Cake
1/3 cup margarine, divided
1/3 cup brown sugar, packed
1 can (20-ounce) pineapple slices
10 maraschino cherries
3/4 cup sugar, divided
2 eggs, separated
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon vanilla extract
11/2 cups all-purpose flour
13/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
Melt 1/3 cup margarine in 10-inch cast iron skillet. Remove from heat. Add brown
sugar and stir until blended.
Drain pineapple well, reserve 2 tablespoons syrup. Arrange pineapple in sugar
mixture. Place cherry in center of each slice.
Beat remaining 1/3 cup margarine with 1/2 cup sugar until light and fluffy. Beat
in egg yolks, lemon peel and juice, and vanilla. Combine flour, baking powder
and salt. Blend into creamed mixture alternately with sour cream and 2
tablespoons pineapple syrup.
Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated
sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
Bake at 350 degrees, 35 minutes or until cake tests done. Let stand 10 minutes,
then invert onto serving plate. Serve warm or cold.
Makes 8 servings