Watermelon Upside-Down Cake

2 tablespoons plus 1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 cup diced seedless watermelon (1/2 inch)
2/3 cup sugar
3/4 teaspoon vanilla extract
1 egg, lightly beaten
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

1. Heat oven to 350°F. Melt 2 tablespoons of the butter; pour over bottom of 9x2-inch round cake pan. Sprinkle with brown sugar; top with watermelon.
2. Beat remaining 1/2 cup butter, sugar and vanilla in large bowl at medium speed until blended. Beat in egg.
3. Combine flour, baking powder and salt in medium bowl. Beat into sugar mixture alternately with milk, beginning and ending with flour mixture. Spread over watermelon.
4. Bake 30 to 35 minutes or until cake pulls away from sides of pan, top is golden brown and toothpick inserted in center comes out with a few small dry crumbs attached. Cool on wire rack 5 minutes. Turn out onto serving platter; cool completely.

Makes 8 servings

PER SERVING: 350 calories, 15.5 g total fat (9.5 g saturated fat), 3.5 g protein, 47.5 g carbohydrate, 65 mg cholesterol, 180 mg sodium, .5 g fiber

Today's Tip: Using Kitchen Scissors
Most Indian dishes require the use of freshly chopped coriander leaves as a garnish. Use the scissors to chop fresh mint, chilies and coriander finely and without any mess