Watermelon Upside Down Cake
2 tablespoons Butter -- plus 1/2 cup, softened, divided
1/2 cup Firmly packed brown sugar
1 cup Diced seedless watermelon -- (1/2") cubes
2/3 cup Sugar
3/4 teaspoon Vanilla extract
1 large Egg -- lightly beaten
1 1/4 cups All-purpose flour
2 teaspoons Baking powder
1/8 teaspoon Salt
1/2 cup Milk
snack
Heat oven to 350ºF. Melt 2 tablespoons of the butter; pour over bottom of
9" x 2" round cake pan. Sprinkle with brown sugar; top with watermelon.
Beat remaining 1/2 cup butter, sugar and vanilla in large bowl at medium
speed until blended. Beat in egg.
Combine flour, baking powder and salt in medium bowl. Beat into sugar
mixture alternately with milk, beginning and ending with flour mixture.
Spread over watermelon.
Bake 30 to 35 minutes or until cake pulls away from sides of pan, top is
golden brown and toothpick inserted in center comes out with a few small dry
crumbs attached. Cool on wire rack 5 minutes. Turn out onto serving platter;
cool completely.
source is The Happy Cooker
God Bless
Marla
[Non-text portions of this message have been removed]
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