Pineapple upside down cake

Ingredients

• 4 eggs
• 1/2 cup butter
• 1 cup packed light brown sugar
• 4 or 5 slices fresh pineapple or (20 ounce) can sliced pineapple
• 10 maraschino cherries
• 3/4 cup sifted flour
• 1/4 cup corn starch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup white sugar
• 1 teaspoon almond extract
• 1/4 cup sour cream

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Preparation

• Preheat oven to 325 degrees F (165 degrees C).
  
  In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
• Sift together flour, baking powder, and salt.
  
  Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in sour cream, crushed pineapple and almond extract. Spread batter evenly over pineapple in skillet.

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