Pineapple Apricot Upside Down Cake
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Pineapple slices packed in juice||6 , drained (From 1 Pound 4 Ounce Can)|
|Apricot halves||8 Ounce, drained (1 Can)|
|Sifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
1. Melt butter or margarine; pour into a 9x9x2-inch baking pan. Sprinkle brown sugar over butter. Arrange pineapple slices and apricot halves in butter-sugar mixture; fill centers of pineapple slices with cherries.
2. Sift flour, baking powder, salt and sugar into large bowl. Add shortening and milk. Beat 2 minutes at medium speed with electric mixer, scraping down side of bowl several times. Add vanilla and egg; beat 2 minutes longer. Pour over the fruit in baking pan.
3. Bake in moderate oven (350°) 45 minutes, or until center springs back when lightly pressed with fingertip.
4. Invert cake on serving plate; leave baking pan in place 2 minutes. Lift off pan. Serve warm with whipped cream or dessert topping, if you wish.