Recipe Old Fashioned Pineapple Upside-Down Cake

Preheat your oven to 325 degrees F (165 degrees C). In a 10-inch heavy skillet or cast iron pan, melt 1/2 cup of butter over low heat, then remove from the burner and evenly coat with brown sugar. Lay pineapple slices and cherries across the bottom of the pan and set aside. Sift flour, baking powder, and salt together in a small bowl. In a large bowl, beat egg whites until soft peaks appear, then gradually whisk in white sugar until medium-stiff peaks form. Beat the egg yolks in a separate container until they are thick and yellow. Gently fold the yolks and the flour mixture into the whipped whites using an over-and-under motion. Stir in 1 tablespoon of melted butter and almond extract, then pour the batter over the fruit in the skillet. Bake for 30 to 35 minutes until a toothpick inserted in the center is clean. After cooling for 5 minutes, run a knife around the edges and invert the cake onto a serving plate.