Upside-Down Cake Recipe #226601
From Edmon's Junior cookbook
50 min | 20 min prep
SERVES 8 -10
- 25 g butter
- 1/2 cup brown sugar
- 1 cup drained pineapple slice or peach slices
Batter
- 50 g butter
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- turn oven to 180 degrees Celsius.
- melt 25g butter.
- stir in brown sugar.
- spread in a 20cm tin or dish linned with baking foil.
- arrange drained fruit in tin over brown sugar and butter mixture.
- Batter:.
- cream 50g of butter abd white sugar.
- add egg and vanilla, beat it in well.
- sift in flour, baking powder and salt.
- add milk.
- mix well.
- spread batter evenly over fruit.
- bake 30-40 minutes until toothpick comes out clean.
- stand 5 minutes then turn out.
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5 stars