Snow Angel - Upside Down Coffee Cake Recipe

Upside Down Coffee Cake Recipe

This coffee cake is nice served warm or cool. I liked to have some ready in case a surprise guest stops by. It goes well with coffee or tea and is moist, sweet but not too sweet, and light. You can choose your favorite topping, or invent a new one. The basic rule is that it be a wet topping so it won't stick to the pan.

Ingredients

	Cake
		1 1/4 cup all purpose flour
		1 cup sugar
		1 1/2 tsp baking powder
		1/2 tsp salt
		3/4 cup milk
		1/3 cup shortening ( like Crisco )
		1 egg
		1 tsp vanilla extract
		
	Topping Choice
		Pineapple
			1/4 cup butter
			1/2 cup brown sugar
			8 pineapple slices (canned or cooked by lightly simmering)
			some maraschino cherries
		Apple
			1/4 cup butter
			1/4 cup sugar
			1/4 cup brown sugar
			1 apple, peeled, sliced thin like for pie, cooked
			1 tsp cinnamon
			pinch nutmeg and cloves if you like it
		Peach
			1/4 cup butter
			1/2 cup sugar
			1 peace sliced, peeled, cooked or canned peach slices
			1 tsp cinnamon

Preheat oven to 350F. Combine all cake ingredients in a large mixing bowl. Whisk quickly for 3 minutes, scraping down the sides as you go.

Lightly grease bottom and sides of a 8" or 9" cake pan. Melt topping-butter and pour into pan. Sprinkle topping-sugar and spices evenly into pan. Artistically arrange fruit evenly on the bottom of pan, sitting in the buttery/sugar mixture.

Carefully (so you don't move the topping) pour cake batter into the pan. Place in the heated oven for 35 - 45 minutes until golden brown and a skewer poked in comes out clean.

Remove from the oven and place a serving dish upside over the cake. Flip it. Let it sit (still in the pan) on the plate for 10 minutes. Then slip the pan off.

Serve warm or cool with tea or coffee.