Pineapple Apricot Upside Down Cake Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| 6 pineapple slices packed in juice (from a 1 pound, 4 ounce can), drained | ||
| Apricot | 1 Can (10oz), drained | |
| Maraschino cherries | ||
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Vegetable shortening | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 | |
Directions
1. Melt butter or margarine; pour into a 9x9x2-inch baking pan. Sprinkle brown sugar over butter. Arrange pineapple slices and apricot halves in butter-sugar mixture; fill centers of pineapple slices with cherries.
2. Sift flour, baking powder, salt and sugar into large bowl. Add shortening and milk. Beat 2 minutes at medium speed with electric mixer, scraping down side of bowl several times. Add vanilla and egg; beat 2 minutes longer. Pour over the fruit in baking pan.
3. Bake in moderate oven (350°) 45 minutes, or until center springs back when lightly pressed with fingertip.
4. Invert cake on serving plate; leave baking pan in place 2 minutes. Lift off pan. Serve warm with whipped cream or dessert topping, if you wish.
2. Sift flour, baking powder, salt and sugar into large bowl. Add shortening and milk. Beat 2 minutes at medium speed with electric mixer, scraping down side of bowl several times. Add vanilla and egg; beat 2 minutes longer. Pour over the fruit in baking pan.
3. Bake in moderate oven (350°) 45 minutes, or until center springs back when lightly pressed with fingertip.
4. Invert cake on serving plate; leave baking pan in place 2 minutes. Lift off pan. Serve warm with whipped cream or dessert topping, if you wish.
Chef
