Upside Down Cake

Name: Upside Down Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 cake, 9 serving(s)
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

(3)

Recipe by queenbeatrice

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.

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READY IN: 1hr 5mins

SERVES: 9

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

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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