Upside-Down Caramelized Pineapple Cake

Serves 6 to 8.

Ingredients:
1/4 Cup - Unsalted Butter (cut into small pieces)
3/4 Cup - Light Brown sugar
1 - Medium pineapple
Few candied cherries (optional)
1 1/2 Cups - All Purpose Flour
2 Tsp - Baking Powder
2 Pinch - Salt
1/2 Cup - Unsalted Butter (at room temperature)
1 Cup - White Sugar
1 Tsp - Vanilla extract
2 - Large Eggs, separated
1/2 Cup - Milk
1/4 tsp - Cream of Tartar

Procedure:
1) Preheat oven to 350 degrees F. Spray a 9 inch round cake pan with a non stick cooking spray.
2) Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Stop stirring and heat them until bubbles just start to appear around the outside edges of the mixture. Pour into the prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Garnish with cherries if opted).
3) In a large bowl, sift together the flour, baking powder and salt.
4) Beat the butter and sugar until light and fluffy with electric mixer. Add the vanilla extract and mix. Add the egg yolks, one at a time, beating well in between. Add the flour mixture little at a time, alternately with the milk, ending with the dry ingredients.
5) In a separate bowl, whisk the egg whites with the cream of tartar until it is firm. With a large spatula gently fold the beaten egg whites into the cake batter.
6) Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes (a toothpick inserted into the cake (not the pineapple) will come out clean).
7) Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with your favorite ice cream.