Upside Down pineapple-with-cherries Cake

Upside down cake is delicious. Even if it broke while trying to flip it around! 😉  I’ve made this recipe with peaches, pineapple, and apples! The recipe is from here.

The middle picture (of broken cake) is made with peaches, and this one with apples. Both delicious options!

Upside Down Cake

1/4 cup butter/margarine
1/2 cup brown sugar
Spice of choice*
Fruits of choice**
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cup flour (I do 100% spelt, or a mixture of white/wheat)
2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Melt 1/4 cup butter in an 8″ square pan. Sprinkle with brown sugar and spice of choice*. Arrange fruits in pan.

In large bowl, cream butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture, alternating with the milk, beating well after each addition. Spread over fruits. Bake at 375F for 35-40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in pan for 5 minutes before flipping into plate. FROM EXPERIENCE: flip it into a plate, not into another pan or it’s likely to break. 😉

*Use 1/4 tsp if using peaches, or 1 tsp cinnamon if using pineapples or apples.
**Use thick slices of peaches, pineapples, or apples!