Description:
Something round and red for the new year.

While bloghopping one day, I found this recipe for a Pineapple Upside Down Cake in 80 Breakfasts , one of the handful of food blogs that I regularly visit. I've been wanting to try it for the longest time but haven't gotten around to doing it until now.

Ingredients:
For the topping:
1/2 cup butter
1/2 cup brown sugar
Pineapple slices
Maraschino cherries

For the cake:
2 eggs (separated)
2/3 cups sugar
1/4 cup butter
6 tablespoons juice from the pineapple
1 teaspoon vanilla extract
1 cup sifted all purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt

Directions:
First, we make the topping. Melt the butter. Pour melted butter on the bottom of a 9 inch pan. Sprinkle with the brown sugar, make sure it’s even. Arrange pineapples slices and cherries in “an attractive pattern” atop the butter-sugar coating.

Then we make the cake. Preheat oven to 350F. Cream butter and sugar together. Gradually beat in the egg yolks. Add the juice from the pineapple and the vanilla and beat, in all at once. Sift the flour, baking powder, and salt together, and beat in all at once. Do not over mix. Beat egg whites until stiff. Fold egg whites into the batter. Pour the batter into your prepared pan and stick it in the oven. Bake for 45 minutes or until a toothpick “thrust into the center of the cake” comes out clean. Turn upside down onto a nice serving plate. Don’t remove the pan for a few minutes so all the sugar-y topping runs down over your cake (and does not stay stuck to your pan).