Nurse Rain's Note:
This is a wonderfully versatile recipe that has never failed me yet. Use whatever fruit you have... fresh, frozen or canned.
My Private Note
Units: US | Metric
- 118.29 ml sugar
- 1 egg
- 4.92 ml vanilla extract
- 9.85 ml butter
- 0.25 ml salt
- 236.59 ml milk
- 236.59 ml flour
- 14.78 ml baking powder
- 59.14-118.29 ml butter
- 118.29 ml brown sugar
- sliced peaches or rhubarb or pineapple or blueberries or strawberries or cherries or pears or apple, etc,your choice (If the fruit is frozen, thaw and drain well. If the fruit is canned, drain well)
- 1Preheat oven to 350 degrees.
- 2In a large bowl combine first six ingredients.
- 3Mix well with a wisk or electric beaters.
- 4In a seperate bowl, combine flour and baking powder.
- 5Stir and set aside.
- 6In a 9 x 12 baking dish, melt butter.
- 7Sprinkle brown sugar on top, making sure theres enough to cover, but it all gets absorbed in the melted butter.
- 8Arrange fruit on top, in a single, even layer.
- 9Slowly mix flour mixture into moist mixture, and mix well.
- 10Dollop batter over fruit, and spread with a spatula to even it out.
- 11Bake immediately for 25 minutes, until cake is brown.
- 12Remove from oven and invert onto cookie sheet or appropriate platter.
- 13Cool slightly, then remove baking dish from ontop.
- 14Cool before cutting, and serve warm-- with icecream!
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Nutritional Facts for Anything Upside-Down Cake
Serving Size: 1 (863 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1979.5
- Calories from Fat 618
- Total Fat 68.7 g
- Saturated Fat 41.2 g
- Cholesterol 387.8 mg
- Sodium 1860.4 mg
- Total Carbohydrate 318.0 g
- Dietary Fiber 3.4 g
- Sugars 207.0 g
- Protein 27.7 g