Recipe: Flapper Cake with Upside-Down Frosting (1950's)

FLAPPER CAKE

FOR THE UPSIDE-DOWN FROSTING:
5 tablespoons butter
2 tablespoons light cream (or evaporated milk)
3/4 cup coconut
3/4 cup walnuts
3/4 cup brown sugar, firmly packed
FOR THE CAKE:
3 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 1/2 cups sugar
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons butter

TO PREPARE THE UPSIDE-DOWN FROSTING:
Heat butter and cream together. Stir in remaining ingredients for the frosting and cook gently until well blended. Spread in an 8 or 9-inch square baking pan.

TO PREPARE THE CAKE:
Beat eggs, vanilla and lemon extract together until light yellow. Add sugar gradually, continuing beating until lemony in color and fluffy; set aside.

Sift flour, baking powder and salt together; add to egg mixture and beat thoroughly and quickly; set aside.

Heat milk and butter together just to boiling point, add quickly to batter and beat slightly. Last two operations should take only one minute. Pour batter over "frosting".

Bake in moderate oven (350 degrees F) about 40 minutes. When done loosen edges and "flap'er" out on rack to cool. Any frosting sticking to pan may be scraped out while hot and spread on cake.

Makes 12 servings
From: Recipelink.com
Source: Vintage recipe booklet: Dariylea Year 'Round Recipes of Yesterday and Today, Dairymen's League Co-operative, 1950's