Vintage Fruit Sauce Upside Down Cake
A one bowl upside down cake mixed by hand. The Fruit Sauce nestles on top of a rich, moist cake and caramel topping.
Yield 1 (8-inch) square cake
Topping
- 1/4 cup butter or margarine (melted)
- 1/3 cup brown sugar (packed)
- 1 cup Vintage Fruit (drained)
- 1/3 cup chopped nuts
Cake Batter
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup Vintage Fruit Syrup
- 1/4 cup vegetable oil
- 2 large eggs (lightly beaten)
- Whipped cream or ice cream (for topping)
Preheat oven to 350°F.
Prepare topping: Add melted butter, brown sugar, Vintage Fruit and nuts to a 8-inch square cake pan; mix well. Spread mixture evenly over pan; set aside.
Prepare cake batter: In medium mixing bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg; mix well with whisk or wooden spoon. Add in Vintage Fruit Syrup, oil and eggs; mix until well blended. Pour batter over topping in pan.
Bake for 40 to 45 minutes until golden brown. Cool 5 minutes; loosen edges with knife and invert onto serving plate. Serve warm with whipped cream or ice cream.