Pineapple Upside Down Cake

10 maraschino cherries, halved
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract

In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. 

Remove from heat, and sprinkle brown sugar evenly over pan. 

Arrange pineapple slices to cover bottom of skillet. 

Distribute cherries around pineapple; set aside. 

Sift together flour, baking powder, and salt. 

Separate the eggs into two bowls.

In a large bowl, beat egg whites just until soft peaks form. 

Add granulated sugar gradually, beating well after each addition. 

Beat until stiff peaks form. 

In a small bowl, beat egg yolks at high speed until very thick and yellow. 

With a rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. 

Fold in 1 tablespoon melted butter and vanilla. 

Spread batter evenly over pineapple in skillet. Bake at 325 for 30 to 35 minutes.
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