Pineapple Upside-Down Cake

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Melt 4 tablespoons butter in a 10-inch cast iron skillet; stir in brown sugar.
3. 3
   Stir in rum; let mixture bubble.
4. 4
   Arrange fruit in mixture and intersperse pecans.
5. 5
   Pineapples may overlap; place semicircles along sides of skillet; place cherries in middle of ring.
6. 6
   Berries should be evenly distributed their mirror image will be what the top of the cake looks like.
7. 7
   For the batter, mix flour, baking powder, cornmeal and salt in a bowl.
8. 8
   Cream butter at slow speed in an electric mixer and gradually add 1 cup of sugar.
9. 9
   Beat until fluffy.
10. 10
    Add egg yolks and vanilla.
11. 11
    Add half the dry mixture, beating, then half the liquid (sour cream, Coco Lopez or milk).
12. 12
    When incorporated, add the remaining dry ingredients and then the remaining liquid.
13. 13
    Add rosemary and pecan pieces (both optional).
14. 14
    In another bowl, beat egg whites until soft peaks form, then add 2 tablespoons sugar and beat until stiff peaks form.
15. 15
    Fold half of the whites into mixture, then fold in the rest.
16. 16
    Spread the batter evenly over the fruit.
17. 17
    Bake 45 to 50 minutes, until a knife inserted into the dough only comes out clean.
18. 18
    Let the cake sit for a minute, then run a knife around the edge and invert a serving dish on top.
19. 19
    Turn the skillet and serving dish over, gently rap the bottom of the skillet.
20. 20
    Serve.