1/2 c Margarine
3/4 c Brown sugar; firmly packed
1 1/2 c Fresh fruit
1 cn Peaches; or apricots
1 1/3 c Biscuit mix
3/4 c Sugar
1 Egg
3/4 c Buttermilk
1/2 ts Vanilla
1/2 ts Almond extract
1- 8×8 inch pan/preheat oven to 350 F. / 40 minutes
1. Defrost and /or drain fruit.
2. Melt margarine either in the making pan in the oven or in separate pan
on top of the stove.
3. While the shortening is melting, measure biscuit mix, granulated sugar,
eggs, milk, and flavoring into mixing bowl.
4. Remove 3 tablespoons of the margarine for each recipe you’re making(6
tablespoons for double recipe, et cetera) and add to ingredients in mixing
bowl. Sprinkle brown sugar over the remaining shortening in baking dish.
5. Now arrange well-drained fruit in an attractive manner over the brown
sugar and melted shortening.
6. Mix all ingredients in mixing bowl lightly and pour gently over the top
of the arranged fruit in baking dish or pans.
7. If some of the shortening or fruit syrup comes to the top, don’t worry;
it will all go to the bottom during the baking.
———— freezing instructions—————
8. Cakes should be turned upside down as soon as they’re removed from the
oven. For cakes that are going to be frozen, line plates or cooky sheets
with heavy-duty foil. Invert cakes on the foil-lined plates or cooky
sheets. When they’re cool, put into freezer until frozen.
9. Now you can wrap them in a moisture vapor proof wrap of your choice.
Large cakes can be cut into smaller ones when they’re partially frozen.
Then wrap them individually
NOTES : Charlotte Erickson says,”Instead of the unusual pineapple rings on
your upside-down cake, try peaches or apricots for a real taste treat. If
you like upside-down cake with a sticky and caramelized top, you’ll love
the following recipe. If you prefer a drier cake, decrease margarine by 2
tablespoons and brown sugar by 1/4 cup.
Yields
9 servings