For too short a time, our island will blossom with the sweet, round and yellow fruit which will be harvested for jellies, jams, liquours and other sweet treats. This recipe for a Loquat Upside Down Cake is simple and delicious and is sure to be devoured quickly.

25 loquats halved and pitted
3/4 cups brown sugar
2 tbsp butter
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 stick butter
3/4 granulated sugar
2 tsp vanilla
2 eggs
3/4 cups milk

Preheat oven to 375 degrees F.
For the topping: melt the butter and mix with brown sugar. Arrange loquats on a greased pan with cut sides down. Then pour the melted butter with the brown sugar over the loquats.
In a bowl sift together flour with baking powder, baking soda, salt, and cinnamon.
In another bowl cream butter with granulated sugar until smoothy and creamy. Then beat in vanilla and eggs. Combine dry ingredients with the batter mix, then add the milk and beat.
Pour batter over loquats.
Bake in the oven for 40 minutes or until a toothpick comes out clean.
Let cake cool for 10 minutes then flip it over a plate (before the caramel becomes sticky!)