10″ cake pan or skillet.

The Topping (or bottom…)

Melt between a half to 3/4 stick butter and pour into pan.  Sprinkle brown sugar on top of butter.  Arrange fruit in pan to look nice when you take it out of the pan.  Don’t crowd the fruit – you want the batter to reach the bottom of the pan.

The Cake:

There are Bisquik recipes out there, sponge cakes, boiling water cakes, all sorts of things for upside down cakes.  I suppose any of them wopuld work.  It’s what you’re used to, I guess.

I make a basic yellow cake and replace the vanilla with whatever flavoring I’m making the cake.  If you don’t have a cabinet full of flavorings, just use vanilla.  If you’ve never baked a cake from scratch before, this is a really easy one to make.  Or… use a mix.  BUT… choose a mix that does NOT have partially-hydrogenated fat in it. (Almost all of them do…)

• 2 cups cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 2 tsp vanilla (or flavoring of choice…)
• 3/4 cup milk

Preheat oven to 350°.  Sift together flour, baking powder, and salt.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla or flavoring to milk. Slowly add flour alternately with milk. Don’t overmix, but batter should be smooth.

Carefully pour over fruit and bake 30-35 minutes or until cake is done.