Old Fashioned Upside-Down Cake

Directions

1. 1
   Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
2. 2
   Drain pineapple, reserving 2 tablespoons of the syrup.
3. 3
   Arrange pineapple slices close together in butter-sugar mixture.
4. 4
   Center each slice with a cherry.
5. 5
   Sift flour, baking powder and salt onto waxed paper.
6. 6
   Beat egg whites until foamy in medium bowl.
7. 7
   Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
8. 8
   With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
9. 9
   Beat in egg yolks, lemon rind, lemon juice and vanilla.
10. 10
    Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
11. 11
    Fold meringue until no streaks of white remain.
12. 12
    Pour over pineapple in skillet.
13. 13
    Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
14. 14
    Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
15. 15
    Allow skillet to remain over a cake a minute for syrup to drain from pan.
16. 16
    Serve warm or cold.