Upside-down cake

Yield: 1 servings

Measure Ingredient
\N \N That I would beg my grandmother to make for me.
\N \N The pineapple would flavor the cake ... and the brown
\N \N Sugar would be a caramelized meld with the pineapple and cherries. Makes
\N \N My mouth water just thinking of it. And it's quick and easy, too!




Melt ⅓ cup butter in heavy 10" skillet or baking dish. Sprinkle ½ cup brown sugar evenly over butter. Arrange drained, cooked fruit in attractive pattern on the butter-sugar coating. Make the cake batter and pour it over fruit. Bake until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes. Brown sugar mixture will run down over cake instead of clinging to pan. Serve warm with plain or whipped cream. Note: I recommend pineapple slices, with maraschino cherries studded in between for fruit. -Perry- Cake batter: Beat until thick and lemon colored (5 min) 2 eggs Gradually beat in ⅔ cup sugar Beat in all at once 6 Tbsp. juice from fruit 1 tsp. flavoring Sift together and beat in all at once 1 cup sifted Gold Medal flour ⅓ tsp. baking powder ¼ tsp. salt TEMPERATURE: 350 degrees F. (mod. oven) TIME: Bake 45 min.

Submitted By PAT STOCKETT On 10-02-94

Similar recipes