Upside Down Cake

• 1/3 cup shortening
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 3 tablespoons butter
• 1/2 cup brown sugar, packed
• Apple Variation
• 3 apples, peeled and sliced
• Peach Variation
• 1 (20 ounce) can peach slices, drained
• Pineapple Variation
• pineapple ring
• glace cherries, to place in pineapple ring holes
• Rhubarb Variation
• 1/4 cup brown sugar, packed
• 2 cups rhubarb, diced

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in 8" square baking pan and sprinkle with sugar. Cover with one of the variations.
3. Set aside.
4. Cream shortening and sugar thoroughly, add egg and vanilla and beat until light and fluffy.
5. Blend together the flour, baking powder and salt and add to creamed mixture alternately with milk.
6. Beat well after each addition.
7. Pour batter over fruit variation of choice.
8. Bake for 40 to 50 minutes.
9. Invert at once on a serving plate being careful not to burn yourself.
10. Best served warm.

shortening, sugar, egg, vanilla, allpurpose, baking powder, salt, milk, butter, brown sugar, apple variation, apples, variation, peach slices, pineapple, pineapple ring, glace cherries, rhubarb variation, brown sugar, rhubarb

Taken from www.food.com/recipe/upside-down-cake-429453 (may not work)