scratch - Watermelon UpsideDown Cake
Source of Recipe
from David via Marlaoh at rc
scratch - Watermelon UpsideDown Cake
2 Tablespoons butter -- plus 1/2 cup, softened, divided
1/2 cup firmly packed brown sugar
1 cup diced seedless watermelon -- (1/2 inch ) cubes
2/3 cup granulated white sugar
3/4 teaspoon vanilla extract
1 large egg -- lightly beaten
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
Heat oven to 350 degrees F.
Melt the 2 tablespoons of the butter and pour over bottom of a
9 x 2 inch round cake pan.
Sprinkle with the brown sugar and top with watermelon cubes.
Beat remaining 1/2 cup butter, sugar and vanilla in large bowl
at medium speed until blended.
Beat in egg.
Combine flour, baking powder and salt in medium bowl.
Beat into sugar mixture alternately with milk, beginning and
ending with flour mixture.
Spread over the watermelon.
Bake 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 wire rack 5 minutes.
Turn out onto serving platter and let cool completely.
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