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Upside-Down Cake is a cake that is assembled in the cake pan in an order opposite to that in which you'll ultimately present it. This makes it a self-decorating cake.
You put fruit on the bottom of a cake pan. Fruit used includes cherry, cranberry, banana, apple, apricot, pear, rhubarb, plum, blueberry, peach pineapple, and papaya.
You then pour the batter over the fruit. The batter can be a sponge cake batter, or a butter-cake batter.
You bake the cake, then tip it out of the cake pan. In doing so, you invert it so that the fruit ends up on top.
History
Upside-Down Cakes probably emerged sometime in the late 1800s in America. At first, it used to be made in cast-iron skillets on stove tops. At one time, it was called "skillet cake." The handle of the frying pan helped make flipping easier.
Upside-Down Cakes started to become all the rage in America in the 1930s. They are now considered a retro kind of cake, and almost never seen commercially, only in homemade versions.
Other entries for Cakes
Aboukir, Alaska Florida, Apple Potato Cake, Baked Alaska, Banbury Cakes, Boston Cream Pie, Boston Favorite Cake, Cheesecake, Chocolate Cake, Christmas Cakes, Clafoutis, Coconut Squares, Coffee Cake, Cupcakes, Eccles Cakes, English Madelines, Fairy Cakes, Flan, Frosting, Genoa Bread, Genoa Cake, Jaffa Cakes, Kugelhopf Cakes, Lamingtons, Marzipan Potatoes, Melton Hunt Cake, Mustacae, Napolitain Cakes, Pasta Margherita, Pasta Paradiso, Pineapple Upside-Down Cake, Pound Cake, Sheath Cakes, Sheet Cakes, Simnel Cake, Slab Cake, Sponge Cakes, Tipsy Parson, Torte, Tranche Napolitaine, Twelfth Night Cake, Twinkies, Upside-Down Cakes, Whirlin Cakes, Yule Log
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Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
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