Apricot Upside Down Cake
 

Apricot Upside Down Cake

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This cake has a caramelized outer coating with a delicate cakey inside, covered with sweet, tender apricots. Yum!

SERVING SIZE

serves 10-12

INGREDIENTS

4 ½ tablespoons butter, room temperature, divided

¾ cup packed brown sugar

8-10 ripe apricots, pitted and sliced in half

2 ½ cups flour

1 cup sugar

½ cup cornmeal

2 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 ½ cups buttermilk

4 eggs

¼ cup canola oil

1 lemon or orange, zested and juiced

1 tablespoon vanilla extract

½ orange peel, candied (optional)

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Rub a 10-inch cake pan with 3 tablespoons butter, making sure to get the crevices and sides of the pan.

Sprinkle the brown sugar evenly over the bottom of the cake pan. Arrange the apricots halves, cut side down, over the brown sugar.

In large bowl, whisk the flour, sugar, cornmeal, baking powder, baking soda and salt. In small bowl, whisk the buttermilk, eggs, 1 ½ tablespoons butter, oil, 1 tablespoon lemon or orange juice, 1 tablespoon lemon or orange zest and vanilla extract until blended. Add buttermilk mixture into dry ingredients and fold with a spatula until just blended. Pour the batter over the apricots and spread to cover evenly.

Bake 35 to 40 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean. Cool on a wire rack 10 minutes. Run a knife around side of the cake pan. Place a platter on top of the cake pan and carefully invert the cake onto the platter. Allow the cake to cool, about 30 minutes.

Sprinkle with candied orange zest strips if desired and serve.

For a simple candied orange peel:

Boil the zested strips in water for 3-5 minutes. Strain them and rinse them with hot water. While still warm, dip them in egg white and sprinkle with sugar. Let sit until dry.

  PRINT VERSION

vegetable plate

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