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Watermelon Upside-Down Cake
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- #116016
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 tablespoons butter, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 cup diced seedless watermelon (1/2 inch)
2/3 cup sugar
3/4 teaspoon vanilla extract
1 egg, lightly beaten
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
directions
Preheat oven to 350 degrees F.
Melt 2 tablespoons of the butter and pour over bottom of 9- x 2-inch round cake pan. Sprinkle with brown sugar, then top with watermelon.
Beat remaining 1/2 cup butter, sugar and vanilla in a large bowl at medium speed until blended. Beat in egg.
Combine flour, baking powder and salt in a medium bowl. Beat into sugar mixture alternately with milk, beginning and ending with flour mixture. Spread over watermelon.
Bake for 30 to 35 minutes or until cake pulls away from sides of pan, top is golden brown and toothpick inserted in center comes out with a few small dry crumbs attached.
Cool on a wire rack for 5 minutes. Turn out onto a serving platter and cool completely.
added by
Texan1984
nutrition data
341 calories, 16 grams fat, 47 grams carbohydrates, 4 grams protein per serving.
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