By, Mary Missig Daubenberger
It is called Upside down cake or skillet cake because, technically it can be cooked on top of the stove and because a cast iron fry pan seems to work to keep it from burning- even in the oven. Good Luck.
You can also substitute any other fruit that you have. (apples and peaches, require a little LESS sugar)
Preheat oven to 350
Melt in a skillet:
1/4 to 1/2 cup butter
Add, cook gently and stir until dissolved:
1/2 to 1 cup brown sugar
Remove pan from heat and place over the butter and sugar mixture:
Slices or halves of drained canned fruit
Cover the fruit with the following batter.
1 cup cake flour
1 teaspoon double-acting baking powder
Beat in separate bowl:
4 egg yolks
1 tablespoon melted butter
1 teaspoon vanilla
Sift in a separate bowl:
1 cup sugar
Whip until stiff but not dry
4 egg whites
Fold in the sugar, 1 tablespoon at a time; then fold in the yolk mixture, and finally the sifted flour, 1/4 cup at a time. Bake cake for about 30 minutes. Immediately upon removal from the one, reverse the cake onto a serving plate. Allow pan to remain over the cake briefly to let brown sugar mixture coat the cake. Remove pan and serve upside down.
And, like I said- you can easily vary the recipe for you convenience. I'm certain I never sifted anything on a boat or beat anything in a separate bowl!
No matter what- it will get eaten! :)