Fruit Cocktail Upside Down Cake
A simple, low-fat upside-down cake with a delicious topping of fruit cocktail or other canned chopped fruit.
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Instructions
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Preheat oven to 325 F (160 C).
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Melt butter in a 9-inch square baking pan, then sprinkle with brown sugar and spoon fruit over it; set aside.
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Combine cake flour, baking powder, and salt; whisk until blended.
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Beat egg whites until stiff peaks form, then add yolks and beat until blended.
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Gradually beat granulated sugar into the egg mixture.
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Fold dry ingredients into the egg-sugar mixture, then stir in cold water and vanilla until batter is blended.
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Pour batter over the fruit in the pan.
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Bake for 45 to 55 minutes, until the center is set.
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Cool in the pan for 10 minutes.
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Loosen cake edges with a knife, then invert onto a serving plate.
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Store leftovers covered in the refrigerator.