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SPICED GRAPEFRUIT UPSIDE-DOWN CAKE
Recipe By : Cooking With Sunshine - the Sunkist Kitchens
Serving Size : 8 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 cup butter or margarine (see note)
½ cup firmly packed light brown sugar
1 grapefruit -- peeled, cut into 6
cartwheel slices & well-drained
Walnut halves (about 18)
1 package poundcake mix -- (16 ounce)
2 eggs
Milk or water
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Grated peel of 1 grapefruit (yellow part
only)
WHIPPED TOPPING
1 cup whipping cream
2 tablespoons powdered sugar
Grated peel of ½ grapefruit (yellow part
only)
TO MAKE THE CAKE
Melt the butter in a 9-inch-square baking pan while the oven is preheating
to 325 degrees. Carefully remove the hot baking pan from oven; sprinkle the
brown sugar evenly over the melted butter. Arrange the grapefruit slices
and walnut halves over the brown sugar.
In a large bowl, prepare the poundcake mix with the eggs and milk or water,
following the package directions and adding the cinnamon and cloves. Stir in
the grapefruit peel. Pour the batter over the grapefruit. Bake for 50 to 55
minutes, or until a toothpick inserted in the center comes out clean.
Run a knife around the sides of the pan; remove the cake by inverting it
onto a serving plate. Serve warm or cool with topping.
TO MAKE THE TOPPING
In a bowl, whip the cream with the powdered sugar. Stir in the grapefruit
peel; chill for 10 to 15 minutes.
Note: Use real butter or stick margarine that's at least 80% fat. Do not
substitute reduced-fat spreads; their higher water content often yields
less-satisfactory results.
Makes 8 to 9 servings
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NOTES : http://www.oregonlive.com/foodday/features/99/03/30/fd_baggm30.html
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