Ingredients:
Amount Measure Ingredient -- Preparation Method
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Preheat Oven to 350 Degrees F.
Needed: 1 Well seasoned Large Black Iron Skillet
Or, 1 - 8" X 8" X 2" Baking Pan
For the Upside Down Topping:
In bottom of baking pan, melt:
2 Tbsp. Pure Butter
Sprinkle with:
1/3 cup Dark Brown Sugar, firmly packed
Arrange on top of this:
8 or 10 slices canned Pineapple, drained (I use Pineapple in Heavy Syrup)
8 or more Maraschino Cherries
Set pan and topping aside.
For the Cake:
Sift together and set aside:
1 3/4 cups sifted Cake Flour
1 1/2 tsp. Baking Powder (check freshness date)
1/4 tsp. 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 & Half, NOT low fat)
1 tsp. 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. Being careful not to burn yourself (use hot pads) with one hand under pan and other hand on top of transfer plate, turn the two together with one motion until cake rests on your plate with fruit side up. If any fruit sticks in pan, remove with spatula, lay back in place. It is not uncommon to need to repair it. It is fairly easy to do and will still be as good!
Delicious served warm or cold, with or without ice cream or whipped whipped cream.
Serves 6. |
