Upside-Down Cake

Ingredients

• one-half cup butter
• one cup sugar
• two well beaten eggs
• two cups flour
• one-half cup milk
• one-half (scant) cup pineapple juice
• two teaspoons baking powder
• one-half stick butter
• one-half package light brown sugar
• garnish with pineapple, or other desired fruit
• pecans

Method

1. 1

   Cream butter and sugar.

2. 2

   Add beaten eggs.

3. 3

   Add flour, milk, and pineapple juice alternately.

4. 4

   Add baking powder.

5. 5

   Pour into prepared skillet.

6. 6

   For topping, melt butter, add brown sugar, spread in skillet, and garnish with fruit and pecans.

As published

This recipe was extracted from Natchez recipes (1900), page 5. The excerpt below is the record exactly as published.

UPSIDE-DOWN CAKE One-half cup butter, one cup sugar, creamed. Add two well beaten eggs. Add alternately two cups flour, one-half cup milk and one-half (scant) cup pineapple juice. Add two teaspoons baking powder. Pour mixture into skillet which has been prepared with topping. CAKE TOPPING: Melt one-half stick butter. Add one-half package light brown sugar. Spread over the bottom of skillet and garnish with pineapple, or other desired fruit, and pecans

Cook this with the app: pantry check, scaling, and the assistant.