Old Fashioned Pineapple Upside-Down Cake

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 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 medium-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 1 tablespoon melted butter or margarine and almond extract.

Spread batter evenly over pineapple in skillet.

Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

Loosen the edges of the cake with table knife.

Cool the cake for 5 minutes before inverting onto serving plate.