Apricot Upside-Down Cake
Quick Cooking
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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.
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 35 min. + cooling
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 mixing 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 mixing bowl, beat egg whites until stiff. 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.