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1
Heat the oven to 350F.
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2
In a medium bowl, beat the egg yolks with an electric mixer for 2 minutes or until thick and lemon colored.
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3
Gradually add the granulated sugar and salt while beating on low speed, then add the vanilla and almond extracts.
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4
Increase the speed to medium and beat for 1 minute.
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5
Slowly add the boiling water while continuing to beat.
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6
Turn the mixer off, add the flour and baking powder, and stir until smooth.
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7
In an 8-inch ovenproof skillet set over medium heat, melt the butter with the brown sugar and cinnamon.
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8
Cook, stirring, for 1 minute or until the sugar is melted.
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9
Remove the pan from the heat and arrange the pineapple in a single layer over the sugar mixture.
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10
Pour the cake batter over the pineapple.
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11
Transfer the skillet to the oven and bake for 35 minutes or until the cake springs back lightly when touched.
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12
Remove the skillet from the oven and let the cake cool for 6 minutes.
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13
Invert the cake onto a serving platter and let cool completely.
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14
This cake topping can be made with most fruits and is very good with blueberries or plums.
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15
For the best cinnamon flavor, grate some fresh from a stick on a Microplane grater or zester.
