Upside-Down Cake

Servings: 6
Ingredients:

2    Eggs
Gradually beat in
2/3 c  Sugar
Beat in all at once
6 tb Juice from fruit
1 ts Flavoring
Sift together and beat in
-all at once
1 c  Sifted Gold Medal flour
1/3 ts Baking powder
1/4 ts Salt

From: Betty Crocker Picture Cook Book, 1950 This was another one that I
would beg my grandmother to make for me.

The pineapple would flavor the cake … and the brown sugar would be a
caramelized meld with the pineapple and cherries. Makes my mouth water
just thinking of it. And it’s quick and easy, too!

First, prepare the pan: Melt 1/3 cup butter in heavy 10′ skillet or baking
dish. Sprinkle 1/2 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)

TEMPERATURE: 350 degrees F. (mod. oven) TIME: Bake 45 min.