ORANGE UPSIDE-DOWN CAKE
3. Orange Upside-Down Cake
Saves sugar—needs no frosting. Easy one-egg cake with company glamour. Grand for cottage pudding. Stays fresh and moist for days—thanks to New Spry.
| 1/2 | cup brown sugar, firmly packed |
| 8 | or 9 orange slices, 3/8 inch thick (cut in fourths) |
Sprinkle brown sugar in Spry-coated 8 × 8-inch pan. Arrange oranges on sugar. Then make batter.
| Dry Ingredients | |
|---|---|
| 1-1/4 | cups sifted cake flour[3] |
| 3/4 | cup sugar |
| 2 | teaspoons baking powder (with a tartrate powder, use 2-1/2 teaspoons) |
| 1/2 | teaspoon salt |
| 1/3 | cup Spry |
| Liquid Ingredients | |
| 1/2 | cup milk |
| 1 | teaspoon vanilla |
| 1 | egg |
SIFT flour, sugar, baking powder, and salt into mixing bowl.... DROP in Spry.... ADD milk and vanilla and beat 150 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD egg and beat 150 strokes.... POUR batter over oranges and sugar in pan.... BAKE in moderately hot oven (375° F.) 30-40 minutes.... SERVE warm upside down. Maraschino cherries can be used for decoration.