Topsy turvy cake. Or upside-down cake. Which name do you prefer?
recipe from 1950 Karo Syrup advertisement
1/3 cup Karo Syrup
2 tbsp. butter or margarine
1/4 cup brown sugar
2 tbsp. lemon juice
4 maraschino cherries
3 1/2 cups well-drained canned cling peach halves
Boil first 3 ingredients 1 minute. Add lemon juice. Divide equally into 7 greased custard cups. Put half cherry in center of each cup. Place peaches cut side down in syrup mixture. Cover peaches equally with batter. Bake in moderate oven (375˚) for 20 to 25 minutes. Turn out on serving dishes; serve warm. Makes 7.
Topsy-turvy batter: Combine 1/2 cup Karo Syrup, 1/4 cup syrup drained from peaches, 1/4 teaspoon almond extract, and 1/2 teaspoon vanilla. Place 1/4 cup shortening in bowl; stir until softened. Sift 1 cup sifted cake flour, 1 teaspoon baking powder and 1/4 teaspoon salt over shortening. Add 1 unbeaten egg and half the Karo mixture. Mix and combine all ingredients, the beat 1 minute. Add remaining liquid; beat 1 minute.