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Upside-Down Apricot Cake
3/4 cup sugar
1/4 cup water
1/4 cup butter
8-9 medium apricots, halved and stoned

4 eggs, room temperature
2/3 cup sugar
1 tsp vanilla
1 cup all purpose flour
1 tsp baking powder
1/4 cup butter, melted

1. To make the topping, place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil until syrup is a golden brown color. It would take about 5-8 minute. Remove from the heat and stir through the butter.
2. Pour into a well greased 8" round cake tin and top with the apricots cut-side down. Try to place them very close together in the caramel.
3. For the cake, place the eggs, sugar and vanilla in the bowl of an electrics mixer and beat for 8-10 minutes or until thick and pale.
4. Sift the flour and baking powder over the egg mixture and gently fold through. Fold through the butter.
5. Spoon the batter over the apricots and bake in preheated to 325F oven for 35-45 min or until tester inserted in a middle of the cake comes out clean.
6. Allow to stand for 15 minutes then invert the cake onto a plate. Serve warm or cooled.

Upside-Down Apricot Cake
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