fruit upside down cake

Fruit Upside-Down Cake

Ingredients

3 eggs
1 1/4 C sugar
1/2 C oil
1 t vanilla extract
pinch of salt
2 1/2 t baking powder
2 1/4 C flour
1 1/4 C milk

Base;
1/2 C brown sugar
fruit of choice
1 T butter

Instructions

Mix eggs, sugar, oil, and vanilla together in a bowl with an electric mixer for 3 minutes until frothy.

Sift in flour, salt, and baking powder while alternating with the milk.

Line a cake pan with parchment paper ( I use a silicone cake pan and only line the bottom ). Spread brown sugar in bottom evenly. Dab with bits of butter. Line with favorite fruit, pour batter onto fruit and smooth out.

Bake at 160 C ( 320 F ) until the cake springs back and is golden brown. Lower heat to 150 C ( 300 F ) for another 10 minutes until top is wrinkled.

Cool slightly. Turn upside-down onto a plate that covers the entire cake well. Pull lining lose so cake drops to the plate carefully.

Slowly peel off lining from the cake without disturbing fruit.

Serve warm or cold.

NOTES;

This is a very easy cake to make!! Little mess and fuss!

Wonderful made with pineapple, peaches, apples or cherries!! I use white sugar ( 1/4 C and only 3 t butter ) with the cherries, and add a little cinnamon to the apple upside-down mixture when I prepare that one :) Canned pineapple or peaches are great for this!