I have a thing for upside down cakes and inverted dishes. Possibly this is because they tend to be simple affairs with layers of freshly rolled dough covered layers of cheese or caramelized French toast with vanilla beans. Or it could be the childlike glee that fills the room when one takes a cake that looks so plain and turns it over to find brown sugared, spongy magic.
Sometimes I give the kids cake for dinner, and this was no exception. A dollop of yogurt or a splash of cream doesn’t hurt.
handful (dye-free) maraschino cherries - if you don't like these, use almonds or pecans
3 eggs, separated
3/4 cup white sugar
6 tablespoons pineapple juice
1 teaspoon pure vanilla extract
Oven to 350. Sift flour, powder, and salt. In your skillet, melt butter and brown sugar and swirl around so the butter coats the sides and the sugar spreads somewhat evenly. Pat dry the pineapple slices and arrange them in the skillet. Fill each circle with a cherry, add more if you like. Beat egg whites until stiff. In another bowl, beat yolks and white sugar until creamy. Add juice and vanilla and mix well. Add dry ingredients and mix gently. Fold in whites. Pour mixture on top of pineapples. Bake for 35-40 minutes. Let sit for 10 minutes. Invert and serve.