Apricot Upside-Down Cake Recipe

Apricot Upside-Down Cake Recipe photo by Taste of Home

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"My Aunt Anne, who is a great cook, gave me a taste of this golden cake and I couldn't believe how delicious it was," says Ruth Ann Stelfox of Raymond, Alberta. Apricots give it an elegant twist from traditional pineapple versions.

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Apricot Upside-Down Cake Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 9 Servings

30 35 65

Ingredients

2 cans (15 ounces each) apricot halves
1/4 cup butter, cubed
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Directions

Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350° oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar.
In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another bowl, beat egg whites until stiff peaks form. Fold into yolk mixture.
Carefully spread over apricots. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 240 calories, 6 g fat (4 g saturated fat), 61 mg cholesterol, 171 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Apricot Upside-Down Cake in Quick Cooking September/October 2000, p61