Upside Down Cake
photo by Boomette
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 9
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
-
Apple Variation
- 3 apples, peeled and sliced
-
Peach Variation
- 1 (20 ounce) can peach slices, drained
-
Pineapple Variation
- pineapple ring
- glace cherries, to place in pineapple ring holes
-
Rhubarb Variation
- 1⁄4 cup brown sugar, packed
- 2 cups rhubarb, diced
directions
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in 8” square baking pan and sprinkle with sugar. Cover with one of the variations.
- Set aside.
- Cream shortening and sugar thoroughly, add egg and vanilla and beat until light and fluffy.
- Blend together the flour, baking powder and salt and add to creamed mixture alternately with milk.
- Beat well after each addition.
- Pour batter over fruit variation of choice.
- Bake for 40 to 50 minutes.
- Invert at once on a serving plate being careful not to burn yourself.
- Best served warm.
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Reviews
-
This was super good,as DD said.She helped me make it(she spends a lot more time in the kitchen since I bought an apron for her).We used plums and I could see us making this many times.Sour cherrie would be great. I liked it that it was moist and not spongy like other upside down cakes.I wasn't sure which sugar went in the bottom of the pan,since it didn't specify,but I guess it's the brown one.In the batter,I cut down the amount to half cup and it worked fine,even though the plums were a little tart.Thanks for sharing.