|
|
---Preheat Oven to 350 Degrees F. |
|
|
---For the Upside Down Topping: |
|
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---In bottom of baking pan, melt: |
| 2 |
tablespoons |
Pure Butter |
|
|
---Sprinkle with: |
| 1/3 |
cup |
Dark Brown Sugar, firmly packed |
|
|
---Arrange on top of this: |
| 8 |
slices |
canned Pineapple, drained (I use Pineapple in Heavy Syrup) |
| 8 |
medium |
Maraschino Cherries |
|
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---Set pan and topping aside. |
|
|
---For the Cake: |
|
|
---Sift together and set aside: |
| 1 3/4 |
cups |
sifted Cake Flour |
| 1 1/2 |
teaspoon |
Baking Powder (check freshness date) |
| 1/4 |
teaspoon |
table salt |
|
|
---Cream until smooth: |
| 1/4 |
cup |
Crisco shortening or Butter or mix of Butter/Shortening OK |
|
|
---Slowly add and cream into this: |
| 3/4 |
cup |
granulated sugar |
|
|
---Add to mixture and beat well: |
| 1 |
large |
fresh egg, (at room temperature), beaten |
|
|
---Add sifted flour mixture, alternating in thirds with a mixture of: |
| 1/2 |
cup |
sweet milk (whole milk or Half and Half, NOT low fat) |
| 1 |
teaspoon |
Pure Vanilla Extract |
|
|
---Spread batter over topping in pan. |
|
|
---Bake at 350 degrees F. for about 40 minutes or until lightly browned and a toothpick stuck in the center of the cake comes out clean. |
|
|
---Remove from oven. Let stand to cool for 5 minutes. Loosen sides of cake with spatula. Let cool a few more minutes. Place plate upside down on pan. |
|
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---Delicious served warm or cold, with or without ice cream or whipped whipped cream. |
