Friday, July 1, 2011
Fresh Apricot Upside Down Cake
I have to say I've never really given the poor fresh apricot much attention before. I love them dried and I make dried apricot almond scones almost every week, but fresh? Never. Eaten out of hand, they don't do much for me but once baked, they take on a sweet lovely flavor.
So please, give this cake a try. It got rave reviews on epicurious.com so I knew it would be a winner. I took note of the remarks about too much butter and sugar for the topping so I cut down the amounts by half and I'm glad I did. This revised amount is perfect.
But hey, you deserve it, right? After all, you did all the work! Don't forget a big dollop of whipped cream or vanilla ice cream for the top!
(The recipe includes my revisions)
1/2 stick (2 ozs.) unsalted butter
1/3 cup light brown sugar
8-10 small apricots, halved and pitted, lengthwise
1 3/4 cups ( 8.3 ozs.) AP flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick (4 ozs.) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 tsp. vanilla
1/4 tsp. almond extract
2 large eggs, room temp. for 30 minutes
3/4 cup well shaken buttermilk
Preheat oven to 375.
1. Heat butter in the skillet til the foam subsides.
2. Reduce heat to low and sprinkle the brown sugar evenly over the butter. Cook, undisturbed for 3 minutes.
Not all the sugar will be melted.
3. Remove from heat and arrange the apricot halves, cut side down in the skillet, placing them close together.
1. Sift or whisk flour, baking powder, baking soda and salt into a small bowl.
2. In a mixing bowl, beat butter, sugar and both extracts on medium speed til pale and fluffy, about 3 minutes.
3. Beat in eggs, one at a time, then beat til mixture is creamy and doubled in volume, about 3 minutes.
4. Reduce speed to low and add flour mixture in 3 batches, alternating woth the buttermilk, beginning and ending with the flour. Beat til just combined.
5. Gently spoon the batter evenly over the apricots and spread evenly.
6. Bake 40 to 45 minutes.
7. Immediately invert cake onto a large plate.
The cake is best served slightly warm or room temperature, with a dollop of whipped cream or vanilla ice cream. Yum!