---Preheat Oven to 350 Degrees F. |
---For the Upside Down Topping: |
---In bottom of baking pan, melt: |
2 tablespoons Pure Butter |
---Sprinkle with: |
1/3 cup Dark Brown Sugar, firmly packed |
---Arrange on top of this: |
8 slices canned Pineapple, drained (I use Pineapple in Heavy Syrup) |
8 medium Maraschino Cherries |
---Set pan and topping aside. |
---For the Cake: |
---Sift together and set aside: |
1 3/4 cups sifted Cake Flour |
1 1/2 teaspoon Baking Powder (check freshness date) |
1/4 teaspoon table salt |
---Cream until smooth: |
1/4 cup Crisco shortening or Butter or mix of Butter/Shortening OK |
---Slowly add and cream into this: |
3/4 cup granulated sugar |
---Add to mixture and beat well: |
1 large fresh egg, (at room temperature), beaten |
---Add sifted flour mixture, alternating in thirds with a mixture of: |
1/2 cup sweet milk (whole milk or Half and Half, NOT low fat) |
1 teaspoon Pure Vanilla Extract |
---Spread batter over topping in pan. |
---Bake at 350 degrees F. for about 40 minutes or until lightly browned and a toothpick stuck in the center of the cake comes out clean. |
---Remove from oven. Let stand to cool for 5 minutes. Loosen sides of cake with spatula. Let cool a few more minutes. Place plate upside down on pan. |
---Delicious served warm or cold, with or without ice cream or whipped whipped cream. |
