Upside-Down Cake Recipe
This quick and simple upside-down cake is extraordinarily succulent and tender! It is indeed a yummy and scrumptious way to indulge your sweet tooth.
Ingredients
5 oz. plain flour
1/2 tspn, vanilla essence
11/2 dssrtspns. instant
coffee
1/4-tspn. Bi-carb.
1/8-pint water
2 oz. melted butter
1 tspn, baking
powder
1 trial size tin condensed milk
Decoration:
Cherries, pineapple pieces, 1 oz. butter, 2 oz. brown sugar, 4 oz. cream.
Directions
Melt the butter in bottom of sandwich tin and arrange pineapple and cherries, sprinkling with the brown sugar.
Grease another sandwich tin.
Sieve all the dry ingredients together in a bowl.
Add the milk, water, essence, butter and mix to a soft dropping consistency.
Divide the mixture between the two tins, bake at 400° F until golden brown and set (35 - 40 mins.).
Turn out of tins with the decorated side uppermost and allow to cool.
Spread the plain half with cream.
Sandwich together with the fruit side on top.
Grease another sandwich tin.
Sieve all the dry ingredients together in a bowl.
Add the milk, water, essence, butter and mix to a soft dropping consistency.
Divide the mixture between the two tins, bake at 400° F until golden brown and set (35 - 40 mins.).
Turn out of tins with the decorated side uppermost and allow to cool.
Spread the plain half with cream.
Sandwich together with the fruit side on top.
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