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Apricot Upside-Down Cake Recipe
Apricot Upside-Down Cake Recipe photo by Taste of Home

Apricot Upside-Down Cake Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 9 servings

Ingredients

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

Directions

  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup or save for another use); set aside.
  2. Place butter in a 9-in.-square baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up.
  3. In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture.
  4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm. Yield: 9 servings.
Originally published as Apricot Upside-Down Cake in Quick Cooking September/October 2000, p61

Reviews for Apricot Upside-Down Cake

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   (2)
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MY REVIEW
Reviewed Apr. 14, 2011

"This cake was very good however, I was able to get 16 servings using the apricot as a guide for portions."

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