Pineapple Upside Down Cake

Ingredients:

4 eggs

1/2 cup butter

1 cup packed light brown sugar

1 can sliced pineapple

9-10 maraschino cherries(optional)

1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt

3/4 cup powdered white sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray 9-inch cake pan with nonstick cooking spray and coat with flour. Melt 1/2 cup butter over very low heat. Remove from heat and add brown sugar evenly over pan. Pour this mixture in the prepared cake pan and arrange pineapple slices to cover bottom of skillet. Put cherries in the pineapple rings and set aside.
Sift together flour, baking powder, and salt. Separate the eggs into two bowls. Beat egg whites just until soft peaks form. Add white sugar gradually, beating well. Beat until stiff peaks form. In a separate bowl, beat egg yolks and vanilla extract at high speed until very thick and yellow. Gently fold egg yolks and flour mixture into whites until blended. Spread batter evenly over pineapple.
Bake for 45 to 50 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake. Cool the cake for 5 minutes before inverting onto serving plate.