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PINEAPPLE UPSIDE DOWN CAKE
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Source: Kate Smith
| 1 1/4 cups | sifted Swans Down Cake Flour |
| 1 1/4 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 3/4 cup | granulated sugar |
| 4 tablespoons | softened butter |
| 1 | egg, well beaten |
| 1/2 cup | milk |
| 1 teaspoon | vanilla |
| 4 tablespoons | butter |
| 1/2 cup | brown sugar, firmly packed |
| 4 slices | pineapple, cut in wedges |
| 1 cup | broken pecan meats |
Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add butter. Combine egg, milk, and vanilla. Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute.
Melt 4 tablespoons butter in 8x8x2-inch pan or 8-inch skillet over low flame. Add brown sugar and cook and stir until thoroughly mixed. On this arrange pineapple wedges, and sprinkle nuts over top. Turn batter out on contents of pan. Bake in moderate oven (350° F.) 50 minutes, or until done. Loosen cake from sides of pan with spatula. Turn upside down on dish with pineapple on top. Garnish with whipped cream, if desired. Use sliced apples, sliced peaches, cooked apricots or prunes instead of pineapple.
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