Avocado Upside Down Cake Recipe

Avocado Upside Down Cake

2 small, ripe avocados	1/3 c shortening
3 T fresh lemon juice	1/2 c sugar
3 T butter	1 egg
1/2 c brown sugar, packed	1 t lemon extract
1/2 c pecans, chopped	1 c sifted self-rising flour
	1/2 c milk

Preheat oven to 400°F.

Pare and slice avocados in half lengthwise; remove pit. Slice halves into 6 pieces. Place in bowl and toss gently with lemon juice. Place butter in an 8" square baking pan, and heat in oven until butter is melted. Remove and add in the brown sugar; stir. Arrange the avocado slices over butter and sugar then sprinkle with the pecans. Set aside. Beat shortening with sugar until very light. Add in egg and lemon extract. At low speed, alternate adding the self-rising flour and milk to the creamed mixture, ending with flour. Spread gently over avocados. Bake for 35 minutes or until it tests done. Remove and let rest in pan for 5 minutes before inverting onto cake plate. Serve warm.

Clipped and adapted from FoodDay section, The Oregonian, no date but early '90s, recipe noted credited "Annie Warren, Jacksonville, Fla."