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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Here is a basic upside down cake recipe with different fruit variations. All are lovely. When making the rhubarb variation toss the extra 1/4 cup brown sugar with the rhubarb and let it sit a couple of minutes before tossing it into the cake pan. Ingredients:
1/3 cup shortening |
3/4 cup sugar |
1 egg |
1 teaspoon vanilla |
1 3/4 cups all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
3 tablespoons butter |
1/2 cup brown sugar, packed |
3 apples, peeled and sliced |
1 (20 ounce) can peach slices, drained |
pineapple ring |
glace cherries, to place in pineapple ring holes |
1/4 cup brown sugar, packed |
2 cups rhubarb, diced |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in 8” square baking pan and sprinkle with sugar. Cover with one of the variations.
3. Set aside.
4. Cream shortening and sugar thoroughly, add egg and vanilla and beat until light and fluffy.
5. Blend together the flour, baking powder and salt and add to creamed mixture alternately with milk.
6. Beat well after each addition.
7. Pour batter over fruit variation of choice.
8. Bake for 40 to 50 minutes.
9. Invert at once on a serving plate being careful not to burn yourself.
10. Best served warm.
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