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UPSIDE DOWN SKILLET CAKE Recipe

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This recipe for UPSIDE DOWN SKILLET CAKE is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter

1 cup brown sugar, packed
3 cups pitted and sliced fruit
2 eggs
2 teaspoons vanilla extract
½ cup oat flour (you can whirl ½ cup of rolled oats in a blender or spice grinder to make oat flour)
½ cup corn meal
1 cup whole wheat pastry flour
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2/3 cup milk
Directions:
Directions:
Melt ¼ cup butter in a 10 inch cast iron skillet. Stir in ½ cup of the brown sugar, mixing well. Arrange your choice of fruit in the skillet and set it aside.
Preheat the oven to 350°
With an electric mixer, cream together the remaining ¼ cup butter and ½ cup of brown sugar. Add the eggs and vanilla and beat well. In a separate bowl stir together the oat flour, cornmeal, whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt. Alternately mix the flour mixture and the milk into the egg mixture to form a uniform batter. Spoon the batter over the fruit in the skillet.
Bake for 40 to 45 minutes, until a knife inserted into the center comes out clean. Cool in the skillet on a rack for 5 to 10 minutes; then invert onto a serving plate. If any fruit sticks to the skillet, just pull it off and arrange it on the cake. This cake is best served warm from the oven, but it can also be served at room temperature.

 

 

 

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