FRUIT TOPPING:

3 tbsp. butter
1 c. light brown sugar
1 c. fruit (peaches, pineapple, apricots, apple)

BATTER:

1/2 c. butter
1 1/4 c. sugar
3 eggs
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
3/4 c. liquid - fruit juice, milk, water

To make topping, heat pan of 10 inch diameter. Add butter and sugar and cook to a smooth thick caramel, taking care not to burn it.

Meantime, drain juice from fruit and put in cup, leaving 1 cup of fruit. Cool caramel mixture and spread fruit over it, then add batter over fruit. Bake at 325 to 350 degrees for 45 minutes. Invert pan over plate, leaving on for a few minutes. Remove pan.