Upside Down Vegetable Beef Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
• In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.

Steps:

• If using frozen veggies, cook according to package instructions just until thawed; drain.
• Meanwhile, crumble ground beef in skillet.
• Add onion and brown evenly; drain.
• Stir vegetables into ground beef and season to taste with salt and pepper.
• Spoon into a 8 to 9 inch square baking dish.
• Dot with butter; set aside.
• Combine flour, baking powder and salt.
• Cut in the 1/4 cup butter until mixture is crumbly.
• Combine egg and milk; add to dry ingredients and stir until well mixed.
• Spread on top of beef and vegetable mixture.
• Bake in a preheated 425 egree oven for 20 to 25 minutes.
• Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
• Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
• Heat through, stirring frequently, but do not boil.

Steps:

• Preheat oven to 425F and butter a nine inch baking pan or casserole dish.
• Sift dry ingredients together; cut in shortening.
• Combine egg and milk; add to dry ingredients, stirring until well mixed.
• Place cooked vegetables in the bottom of the prepared pan, add vegetable stock and dot with butter.
• Spread dough over vegetables and bake for 20 to 25 minutes.
• Turn out onto hot serving plate with vegetables on top and serve.
• Very nice with a hot tomato, cheese or mushroom sauce.