Pineapple Upside-Down Cake

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1/2 cup butter

1 cup light brown sugar

1 (1-pound 4 1/2-ounce) can sliced pineapple, drained

1/2 cup coarsely chopped pecans

10 maraschino cherries, drained and halved

1 cup sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs, separated

1 cup granulated sugar

1 tablespoon melted butter

1 teaspoon almond extract

3/4 cup heavy cream, whipped (optional)

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