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In a cast iron skillet add butter and melt over low heat. Remove from heat and sprinkle the brown sugar evenly in the pan over melted butter.
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Place slices of pineapple on bottom of skillet. Next add cherries. Set aside.
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In a bowl sift together the flour, baking powder and salt.
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Next you will want to separate your eggs. In a mixing bowl add the egg whites and mix/beat just until a soft peak forms. Gradually add the white sugar and beat until a medium-stiff peaks form.
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In a separate bowl add the egg yolks and mix until thick. Gently fold the egg yolks and the flour mixture into the mixing bowl with egg whites. Next add 1 tablespoon melted butter. Then add almond extract.
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Spread the batter in the skillet evenly over the pineapples and cherries.
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Bake at 350° for 35-40 minutes or until toothpick inserted in center comes out clean. Loosen the sides of the cake from pan by running a butter knife around the inside of pan. Invert cake onto a serving platter and let stand 5 minutes. Remove pan and allow cake to cool before serving.