Now, try the Pineapple Upside-Down Cake. It is neither tall nor light as the Angel Food, but it is sweet and tasty.
PINEAPPLE UPSIDE-DOWN CAKE
1/4 cup butter
1 cup brown sugar
1 can (15 ounces) pineapple slices, drained
1 cup flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups crushed pineapple, undrained
1 teaspoon vanilla
• Preheat oven to 350 degrees. Grease and flour 9-inch-cake pan. In medium saucepan, melt butter. Add brown sugar and stir. Spread in prepared cake pan. Arrange pineapple slices in single layer over brown sugar mixture and arrange cherries attractively in center of slices. Set aside.
• In large bowl of electric mixer, combine flour, granulated sugar, soda, salt, crushed pineapple, vanilla and eggs. Beat on low speed until blended. Continue beating 2 minutes at medium speed. Spread evenly over pineapple and cherries. Bake 35 to 40 minutes until done. Remove from oven and cool 30 minutes. • Invert cake onto serving dish.
DEAR MELBA: One more church sign: Under same management for over 2,000 years.
KATE LAY, Oklahoma City
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