Upside-Down Pineapple Cake

Ingredients:

• 2 cups sliced pineapple.
• 2 tbsp pineapple juice.
• 4 tbsp butter.
• 3/4 cup brown sugar.
• 1 tsp vanilla.
• 1 1/2 cups all purpose flour.
• 3/4 cup sugar.
• 1/4 cup cornmeal.
• 1 tsp baking powder.
• 1/2 tsp baking soda.
• 1/4 tsp salt.
• 1/3 cup unsalted butter, room temperature.
• 1/3 cup pineapple juice.
• 1/3 cup whipping cream.
• 4 egg whites.
• 3 egg yolks.
• 1 tbsp vanilla.
• 1/4 tsp almond extract.

Preheat oven to 350 F. Grease a 10-inch round pan.
Melt butter and brown sugar over medium heat. Stir in pineapple slices, juice, and vanilla.
Pour into pan and arrange pineapple slices to sit flat.
In a large bowl, sift flour, sugar, cornmeal, baking powder, baking soda and salt. Add butter and pineapple juice and mix well.
In a separate bowl, mix cream, egg whites, egg yolks and extracts until blended.
Add egg mixture gradually to flour mixture beating well after each addition and keep beating until smooth.
Scrape batter into pan over pineapples and spread to level. Bake for 30-35 minutes or until tester comes out clean when inserted to cake's center.Let rest for 10 minutes then invert to plate while still warm.