Caramel-Bourbon Upside-Down Cake

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  • Makes: 9 servings
  • Prep: 30 mins
  • Cool: 20 mins
  • Bake: 20 mins 400°F

Caramel-Bourbon Upside-Down Cake

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Directions

  1. Preheat oven to 400 degree F. Melt the butter or margarine in a 9x9x2-inch baking pan in the oven for 5 minutes. Stir in brown sugar and bourbon or orange juice. Spoon pineapple, apricots, raisins, and nuts into the pan; stir together to mix, then spread into an even layer. Set pan aside.
  2. In a medium mixing bowl stir together flour, cornmeal, granulated sugar, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture. Set aside.
  3. In another bowl combine the eggs, milk, and cooking oil. Add egg mixture all at once to the flour mixture. Stir just until moistened. Spoon in mounds over the fruit mixture; spread evenly.
  4. Bake about 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Spoon on any topping that falls off. Serve warm. Makes 9 servings.

From the Test Kitchen

*To reheat one serving, place on a microwave-safe plate. Microcook, uncovered, on 100% power (high) for 20 seconds.

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Nutrition Facts (Caramel-Bourbon Upside-Down Cake)

  • Per serving:
  • 327 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 62 mg chol. ,
  • 210 mg sodium ,
  • 50 g carb. ,
  • 3 g fiber ,
  • 25 g sugar ,
  • 6 g pro.

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