Upside Down Cake
This can be used with either canned apricots or pineapple. It’s an easy, inexpensive cake that will make a simple family meal seem special.
1 cup granulated sugar
2/3 cup pineapple juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
2 teaspoons cinnamon, divided
½ teaspoon salt
½ cup (1 stick) butter
1 cup brown sugar
Preheat oven to 350 degrees. Add butter to 9 x 13” baking dish and melt in heated oven. Sprinkle the melted butter with one cup brown sugar.
Beat eggs until thick. Gradually beat in granulated sugar. Add pineapple juice and vanilla. Add flour, baking powder, salt and ½ teaspoon cinnamon and beat for two minutes.
Arrange pineapple halves in two rows in baking dish. (If using apricot halves, place them cut side up.) Pour cake batter over fruit. Bake at 350 degrees for 35-40 minutes or until done.
Remove from oven and immediately turn upside down on serving platter. Do not remove pan for a few minutes to allow steam to soften and loosen cake. Best served warm with vanilla ice cream, or cold with whipped cream.