1/3 cup butter
1/2 cup brown sugar
Fruit as needed (see below)
2 eggs
2/3 cup sguar
6 tablespoons of juice from fruit
1 teaspoon flavoring (see below)
1 cup flour
1/3 tsp baking powder
1/4 tsp salt
Melt butter in a heavy oven-safe 10" skillet or 9" cake pan. Sprinkle brown sugar evenly over butter. Arrange drained cooked fruit in attractive pattern on the butter-sugar coating.
Beat eggs until thick and lemon colored. Gradually beat in sugar. Beat in all at once the fruit juice and flavoring. Sift together and beat in all at once the flour, baking powder, and salt.
Pour the batter over the fruit. Bake until wooden pick inserted in center comes out clean. Immediately invert on serving plate. Do not remove pan immediately as brown sugar mixture will run down over cake. Serve warm with whipped cream.
PINEAPPLE: Use pineapple and pecans with vanilla for flavoring.
PRUNE: Use drained pitted, cooked prunes (not sweetened) with walnuts and lemon extract.
PEACH OR APRICOT: Use canned peach or apricot halves, hollow side down, with a blanched almond in each hollow and either lemon or vanilla extract.