Cakes, Desserts
Apple Rum Upside Down Cake

Topping 2 tablespoons soft margarine 1/2 cup packed brown sugar 2 tablespoons light rum 2 tablespoons pancake syrup 2 apples, pears, plums, and/or peaches, any variety, peeled, cored, quartered, and cut into 1/4-inch thick slices 8 maraschino cherries, halved (optional)

Batter 1 cup all purpose flour 1/3 cup sugar 1-1/2 teaspoons baking powder 1/3 cup non-fat milk 1/4 cup soft margarine 1 egg 1 teaspoon vanilla extract

Preheat oven to 350F (325F convection).

To prepare the topping:

Melt the margarine in a 2-quart flat-bottomed oven-proof casserole dish or non-stick cake pan. Stir in brown sugar until melted. Stir in rum and syrup. Arrange the apple slices and the cherry halves in the dish.

To prepare the batter:

In a mixing bowl, combine the flour, sugar and baking powder. Add the milk, margarine, egg and vanilla. Beat on low speed until mixed, then beat on medium speed for one minute.

Pour the batter over the topping, spreading to the edges, and bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack for 5 minutes. Loosen the sides and invert onto a plate.

Serve warm.

Notes

Adapted from the 1989 edition of the Better Homes and Gardens New Cook Book.