Upside-down cake
6 servings
2 tablespoons butter or margarine
½ cup brown sugar, packed
6 drained canned peach halves
6 drained maraschino cherries, halved
12 pecan halves
1 recipe quick coffee cake batter (p. [62])
Melt fat in a 9-inch layer cakepan over low heat. Sprinkle brown sugar over fat. Arrange fruit and nuts in sugar mixture.
Prepare coffee cake batter and pour over fruit; spread evenly. Bake at 350° F. (moderate oven) 30 to 40 minutes.
Loosen cake from sides of pan and invert on serving plate. Allow to cool 5 minutes before removing pan.
Variations
Use 12 canned apricot halves or 6 canned pineapple slices or 1 cup of drained canned crushed pineapple for the fruit.
Timesaver
Instead of quick coffee cake batter, use a 1-layer package of cake mix, prepared by package directions.