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Lichee Upside-Down Cake

desserts

1/4 cup unsalted butter
1 cup packed brown sugar
1 can (19 oz) lichees; drained
1/2 cup unsalted butter; softened
1/2 cup milk
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
pinch (each) salt, ground cloves and nutmeg
whipped cream or ice cream

Here's a new fruit twist to an old idea. If you prefer, substitute pineapple or another fruit for the lichees. In 8-inch square cake pan, melt 1/4 cup butter in 400°F oven. Stir in brown sugar and cook for about 5 minutes longer or until sugar has melted. Meanwhile cut lichees in half arrange flat side up in melted sugar in pan, squeezing in as many as possible. In large bowl, beat together 1/2 cup softened butter milk and egg, beat in vanilla. In separate bowl, sift together flour, granulated sugar, baking powder, cinnamon, ginger, salt, cloves and nutmeg; stir into creamed mixture just until blended. Spoon batter over lichees. Bake in 400°F oven for 35 minutes or until tester inserted in cake part comes out clean. Let stand for 5 minutes, then invert onto serving platter. Serve warm or cold with whipped cream or ice cream.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 servings

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