Loquat Upside Down Cake
Packed brown sugar
Stick of un-salted butter softened
Preheat the oven to 375 degrees.
Slice about 30 loquats in half and remove the stems and seeds from them.
Melt 2 tbsp. of butter in the microwave and add in ½ c. of packed brown sugar. Stir the mixture to combine it well.
Heat the brown sugar/butter mixture in the microwave for 30 second intervals until it has reached a more liquid consistency without burning.
Place the loquat halves cut side down in the bottom of a well greased cake pan. Line them around the bottom of the pan so that they cover it evenly.
Spread the brown sugar/butter mixture evenly over top of the loquats in the bottom of the cake pan.
In a mixing bowl, combine the flour, baking soda, baking powder, cinnamon and salt, stirring well.
In a separate mixing bowl, cream together the stick of softened butter and ¾ of a cup of sugar.
Add 2 eggs and 2 teaspoons of vanilla to the mixing bowl with the butter/sugar, and mix until well combined.
Slowly add in the dry ingredients until combined.
Add the 1 cup of a milk a little at a time to the mixture until it forms a smooth cake batter.
Pour the batter over top of the loquats in the cake pan, and smooth until it forms an even layer.
Bake the cake for 40-45 minutes until a knife comes out clean when inserted into the middle of the cake.
Cool the cake for 5-10 minutes, and then turn over onto a flat plate.
Recipe courtesy of https://www.frugalmomeh.com