Upside down cakes are not often found in the bakeries and restaurants of today. If you want to really give your guests or family a treat, this delicious fruity dessert is a sure winner.
This recipe is handed down from my great grandmother and has a place of honor in the family cookbook. Pineapple is the go-to however a great option is an orange upside down cake using orange slices (with the rind), adding 1/4 of marmalade to the sauce and reducing the brown sugar to 3/4 c. Really though, any fruit will do.
ALM Upside Down Cake
2 T butter
1 c brown sugar
1 can of pineapple slices or 2-3 cups of fruit like rhubarb or blueberries
2/3 c butter
3/4 c sugar
2 eggs, well beaten
1 1-/2 c flour
3 T baking powder
3/4 c milk
Melt 2 T of butter, combine with the brown sugar to form the sauce, pour this mixture into the bottom of your cake pan.
Arrange the fruit over the brown sugar mixture in the cake pan.
Cream together the 2/3 c of butter with the sugar, add the beaten eggs and mix well.
Sift the flour and baking powder together, combine with the creamed mixture alternating with the mil, pour the batter over the fruit.
Bake at 375 degrees F for 45 – 55 minutes, until the crust is dark brown and the center tests dry with a toothpick.
Cool to touch, loosen sides and release upside on a plate.
Serve with dollops of whip cream or scoops of ice cream.