The Upside Down Cake

The Upside Down Cake is the perfect way to make a dessert out of that slightly overripe citrusy or acidic fruit you've got sitting in the fridge. Most often made with pineapple, I've found that kiwis, oranges, lemons, and other such fruits work beautifully.

This particular cake was made with kiwis. The recipe follows the photos.

 Sliced kiwis resting on top of butter and brown sugar in the base of a 9-inch nonstick pan.

 Pouring cake batter over the butter/sugar and kiwi layer.

After baking and inverting.

Kiwi Upside Down Cakes.

The tangy acidity of the kiwi is both muted and enhanced after simmering in the buttery sugar. It also sort of looks like a leopard cake, but whatever. :)

1/4 C butter

2/3 C firmly packed brown sugar

Enough sliced fruit to cover the bottom of your chosen pan

1 1/3 C flour

1 C white granulated sugar

1/3 C shortening [I used 1/4 C of canola oil instead]

3/4 C milk [I used almond milk instead]

1 1/2 tsps baking powder

1/2 tsp salt

1 egg

Melt the butter, and pour into the pan you plan to bake in. Sprinkle brown sugar over the butter, and layer the fruit over the sugar. Mix well all remaining ingredients, and pour over the fruit, and spread evenly without disrupting the bottom layers. Bake at 350 degrees F for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. IMMEDIATELY turn upside down on a heat proof plate and remove pan.