Ingredients
- Topping:
- 1/3 C butter
- 2/3 C firmly packed brown sugar
- 1 Can (20 oz) pineapple slices, drained, reserving 2 Tbl liquid
- 10 maraschino cherries
- Cake:
- 1-1/2 C sifted all purpose flour
- 1-3/4 tsp baking powder
- 1/4 tsp salt
- 1/3 C butter
- 3/4 C granulated sugar
- 2 eggs, separated
- 1 tsp grated lemon zest
- 1 Tbl fresh lemon juice
- 1 tsp vanilla extract
- 1/2 C sour cream
Preparation
Step 1
Topping:
melt butter in 10-inch caast iron skillet. Off heat, stir in brown sugar. Pat pineapple dry, then arrange in skillet. Place cherry in centers of pineapple slices.
Cake:
Preheat oven to 350 degrees.
Sift flour, baking powder and salt onto waxed paper, set aside.
Beat butter with 1/2 cup sugar in large bowl at high speed until light and fluffy. At medium speed, beat in yolks, zest, juice and vanilla.
Combine sour cream and reserved 2 Tbl juice in small bowl.
Add flour mixture to butter mixture alternately with sour cream mixture, beating after each addition only enough to blend.
Using clean beaters, beat egg whites in bown until soft peaks form. Beat in 1/4 cup sugar, a tablesoppon at a time, until stiff peaks form. Fold into batter. Scrape into skillet.
Bake for 35 minutes or until springy to touch.
Cool cake in skillet on rack for 10 minutes. Loosen edge, invert onto plate. Serve slightly warm.