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The key to flipping over an upside-down cake cleanly is to do it while the cake is still warm. If left to cool for too long, the caramel layer will start to solidify and stick to the pan. For the actual flip, it is easiest to put a cake stand or plate on top of the skillet and flip the whole thing over.
While pineapple upside-down cake is the classic iteration, you’re not definitely not limited to just pineapple. Upside-down cakes can feature seasonal produce like peaches, rhubarb or cherries, or fruits available all year long, like apples or bananas.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the fruit to the skillet in a single layer, making sure to completely cover the bottom of the pan. Set aside. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
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