Please Stop Talking Foodie Pineapple Upside-Down Cake

From Heirloom Baking with the Brass Sisters, Marilyn Brass & Sheila Brass, 2006

½ cup butter (one stick), melted
1 cup dark brown sugar, packed
7 slices/rings of canned pineapple from 20 oz can, and 5 Tablespoons reserved juice
1 cup cake flour (not self rising)
1 teaspoon baking powder
½ teaspoon salt
3 eggs, separated
1 cup white granulated sugar
1 teaspoon vanilla

Preheat oven to 350.  Rack should be in middle position.
Sift together cake flour, baking powder and salt into a medium bowl and set aside.
In 9 inch cake pan, swirl butter to coat the bottom and sides of pan. (Do it over the sink in case of drips) Most will settle to the
Sprinkle brown sugar over the bottom of the pan.
Using a paper towel pat pineapple slices dry on both sides and arrange in a decorative pattern on the bottom of the pan.
In a large bowl stir egg yolks just to break them up and add sugar, vanilla and 5 Tablespoons of reserved pineapple juice.  Mix well and
stir in flour mixture until combined. Set aside.
Place egg whites in bowl of electric mixer fitted with whisk attachment and beat until just stiff but not dry.
Fold egg whites into the batter already in the large bowl until fully combined.
Pour batter into cake pan.
Bake 45-55 minutes until tester inserted into middle comes out clean.
Cook pan on rack 2-3 minutes then invert onto another cooling rack.  It will still be quite warm and very moist. Scrape any remaining
bits of sugar or fruit from pan onto top of cake.
Serve warm or at room temperature.

Yield: 8 large or 16 small slices.