Cast Iron Skillet Upside Down Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Another one I found in the Nebraska Kitchens Cookbook. Have fun and experiment with different fruits. If you don't have a cast iron skillet, any heavy pan will do. Ingredients:
1 3/4 cups flour |
6 tablespoons butter |
2 eggs |
1 3/4 teaspoons baking powder |
1 cup sugar |
3/4 cup milk |
2 tablespoons butter |
1/2 cup brown sugar |
1 cup fresh mulberries or 1 cup cherries or 1 cup pineapple |
1/2 teaspoon salt |
Directions:
1. In bowl, mix flour, first six tablespoons of butter, eggs, baking powder, sugar, salt, and milk with a spoon to form a lumpy batter.
2. Melt the remaining two tablespoons of butter and brown sugar in cast iron skillet on low heat.
3. When sugar and butter are melted, sprinkle in about 1 cup of well-drained fruit. Pour batter mixture on top so that all fruit is covered.
4. Bake in center of oven at 350 degrees for 35 to 40 minutes until center of cake tests done.
5. Remove skillet from oven and immediately invert the skillet onto platter.
6. If the cake doesn't drop on the first try, re-heat the skillet for a minute or two on the stovetop to loosen the sugars, but be careful as the fruit and sugar is very hot.
|
|