Recipes A to Z....."U" is for Upside-Down Cake

Upside-down cakes are usually made with a brown sugar-butter mixture in the bottom of the cake pan and batter poured over the top. Then when the cake is finished baking, the cake is flipped over and all the gooey brown sugar-butter is on the top.

My mother always used to make this cake with circles of pineapple and a maraschino cherry in the middle of each one. This cake is similar but is made with boxed cake mix.

1 cup firmly packed brown sugar

2 Tablespoons pineapple juice (I use the pineapple juice from the pineapple can)

6 slices pineapple (drained and cut in wedges)

1/3 cup butter

1/2 cup chopped nuts, (optional)

1 package lemon flake cake mix

Spread sugar evenly in a 13 X 9 X 2 inch pan.Sprinkle with pineapple juice. Arrange pineapple wedges on sugar mixture Dot with butter. Sprinkle with nuts, if desired.

Prepare cake mix as directed on package. Pour batter carefully over pineapple mixture. Bake at 350 degrees F for 55-60 minutes. Cool cake for 5 minutes. Then invert on tray and let stand 1 minute before removing pan. Serve warm.

The cake can be made ahead of time. Whip up the sauce just before serving.

1/4 cup butter

1/2 cup firmly packed brown sugar

20 cooked dried apricot halves or 12 canned apricot halves

1 1/3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

1/4 cup butter or shortening (at room temperature)

1 egg, unbeaten

1/2 cup milk

1 teaspoon vanilla

Melt butter in an 8  X 8 X 2 inch square pan. Add brown sugar and blend well. Remove from heat. Arrange apricot halves on sugar mixture and set aside.

Mix flour, baking powder, salt, and sugar. Cream shortening. Add dry ingredients and egg, milk and vanilla. Stir until all flour is dampened, then beat 1 minute.

Pour batter over fruit in pan. Bake 350 degrees F about 50 minutes. Cool cake 5 minutes, then invert on plate and let stand a minute before removing pan. Serve warm with Foamy Sauce. (recipe follows)

Foamy Sauce

2 egg whites

Dash of salt

1/2 cup confectioner's sugar

2 egg yolks (I use 1/2 cup Egg Beaters)

1 teaspoon vanilla

1/2 cup whipping cream

Combine egg whites and salt and beat until foamy. Add half the sugar, a Tablespoon at a time, beating after each addition. Beat until mixture will stand in stiff peaks. Beat egg yolks and remaining sugar until mixture is light and fluffy. Fold in the egg white mixture. Whip cream and fold in egg mixture. Add vanilla. Serve at once. Makes 2 2/3 cup sauce.

I love anything strawberry-blueberry, so I thought I would try this combination. Hope you like it!

1/4 cup butter

2/3 cup brown sugar

1 Tablespoon flour

1 Tablespoon strawberry or blueberry jam

1/2 cup frozen blueberries, thawed

1/2 cup frozen whole strawberries, thawed and sliced

1 Gold cake batter (recipe follows)

Melt butter in round cake pan. Stir in brown sugar, flour and jam. Distribute blueberries and strawberries on top of brown sugar mixture evenly. Pour Gold Cake batter over fruit to cover. Bake at 350 degrees F for 45-55 minutes. Cool 2 minutes. Invert onto plate. Serve warm, but not hot.

Gold Cake

1 3/4 cup flour

1 1/3 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/3 cup soft shortening

2/3 cup milk and 1/3 cup milk

1/2 teaspoon lemon flavoring

1/2 teaspoon vanilla

4 egg yolks, unbeaten

Combine dry ingredients in large bowl. Mix together shortening, 2/3 cup milk, lemon flavoring, and vanilla. Add to dry ingredients. Beat 2 minutes. Add 1/3 cup milk and egg yolks. Beat another 2 minutes.