Pineapple upside down cake

For the topping

Grease bottom and sides of 9 x 3-inch round cake pan. Melt 4 Tbs butter in medium saucepan over medium heat, add brown sugar and cook, stirring occasionally, until foamy and pale, about 3-4 minutes. Pour into cake pan, swirl pan to even out the mix. Arrange pineapple slices in tight circles over topping and set aside.

For the cake

Place oven rack to lower-middle position and heat to 350°F (180°). Whisk flour, baking powder, corn meal, and salt together in medium bowl. Cream butter in large bowl with a electric mixer, medium speed. Gradually, add 1 cup sugar; beat until light an fluffy, about 2 minutes. Beat in egg yolks and vanilla. Reduce speed to low and add dry mix and milk, alternating in 3 or 4 batches, beginning and ending with dry ingredients. Blend until smooth.

Beat egg whites in large bowl at low speed until frothy. Increase speed to med-high and beat to soft peaks. Add 2 Tbs sugar, beat until stiff peaks. Fold one quarter of beaten whites into batter with large rubber spatula to lighten. Fold in remaining whites until no white streaks remain. Gently pour batter into pan and spread evenly on top of pineapples, being careful not to disperse fruit.

Bake until top is golden and a toothpick inserted into cake center -not into the fruit which will be gooey- comes out clean; it will need about 60-65 minutes. Rest cake for 2 minutes on a rack. Loosen the sides with a knife. Place serving platter over the top, flip both cake and plat. Carefully remove the pan.