It doesn ‘t have to always be pineapple upside down cake. This one is made with lime, oranges and even grapefruit (pink). Try it…Mikey likes it.
- 1 1/3 cups packed dark brown sugar
- 1/2 cup melted butter
- 1/4 cup water
- 5 to 6 limes, grapefuit and oranges. Mix it up, slice thin
- 2 cups flour
- 2 tsp.baking powder
- 1/2 tsp. cardamon
- 4 eggs, room temperature (they have more volume)
- 2 cups sugar
- 1 cup milk
- 1/4 cup butter, cold – cut up
In a bowl, stir together the brown sugar, melted butter and water. Combine well. Spread evenly over a 13 x 9 inch baking dish. Spray pan with Pam first, so the cake will release easily.
Preheat oven to 350 degrees. In a medium bowl stir together the flour, cardamon and baking powder. Set aside. In a large electric mixer, beat the eggs on high speed (4 – 5 minutes) to thick.
Reduce speed to medium and slowly add the sugar. Beat this for 5 minutes. Add the flour (low speed) until combined. This will be very thick.
In a saucepan, heat together the milk and butter until the buttter has completely melted. Pour into flour mixture. Mix up the sizes of the fruit and cover the bottom of the brown sugar mixture in pan.
They will be colourful and, when baked, lacy looking. No other decoration will be needed.
Carefully add the flour mixture to the pan, covering all the fruit. Bake for 45-50 minutes until a toothpick, when inserted in the cake centre, comes out clean. Let cool on a rack for 20 minutes.
Run a sharp knife around the edges of the cake, invert on a platter and Drizzle any remaining sauce in baking pan over the cake top.
Whip some cream and serve to all those hungary people at your table. A cup of freshly brewed coffee and all is well with the world. Enjoy!
