Recipe - Pineapple Upside-Down Cake

1 One fourth cup Cake Flour; sifted
1 One fourth teaspoon Baking Powder
One fourth teaspoon Salt
Three fourths cup Granulated sugar
4 tablespoon Butter; softened
1 Egg; well beaten
One half cup Milk
1 teaspoon Vanilla
4 tablespoon Butter
One half cup Brown sugar; packed
4 Pineapple;slcs/ cut in wedg
1 cup Pecan; broken 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 8x8x2inch pan or 8inch 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 degrees 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. Other
fruits may be substituted for pineapple and nuts in this recipe. These
fruits include cut or sliced up apples, cut or sliced up peaches, cooked apricots or prunes, or
canned or fresh cherries, seeded.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini