One of the best versions of the classic pineapple upside-down cake.

Pineapple Upside-Down Cake

1 1/2 cups sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons butter or margarine

1/2 cup brown sugar, firmly packed

1 (20-ounce) can pineapple slices, drained

3 large eggs, separated

1 1/2 cups granulated sugar - divided use

1/2 cup boiling water

1. Preheat oven to 350°F (175°C).
2. In a small bowl whisk together the flour, baking powder and salt; set aside.
3. Melt butter in a 10-inch cast-iron or oven-proof skillet over low heat. Sprinkle brown sugar evenly over butter in skillet; remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside.
4. In a large mixing bowl, beat egg yolks at medium speed of an electric mixer until thick and pale; gradually add 1/2 cup sugar, beating well. Add flour mixture to the egg mixture alternately with the boiling water, beginning and ending with the flour mixture, mixing well after each addition.
5. In another bowl, beat egg whites at high speed until stiff peaks form; gently fold into batter. Spoon batter evenly over pineapple in skillet.
6. Bake for 45 minutes. Immediately invert cake onto a serving plate; let cool slightly before serving.

Makes 6 to 8 servings.