This recipe is a variation of an Upside-Down Cake from Joy of Cooking (1975). The cake cooks in a pool of boiling buttery, sugary sauce, which in the end gets dumped over the entire cake, so the result is a super-moist, dense cake. Note: when you turn the cake upside down, be very careful of the sauce. Use a rimmed baking sheet or platter larger than the cake pan and be careful not to burn yourself. The plate I used was barely bigger than the cake pan, and sugary syrup spilled all over my countertop, dripped down my cabinets, and onto my floor (and me). Ick!