Taste of Home
Apricot Upside-Down Cake
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
YIELD: 9 servings.
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
Ingredients
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2 large eggs, separated
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2 cans (15 ounces each) apricot halves
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1/4 cup butter, cubed
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1/2 cup packed brown sugar
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2/3 cup cake flour
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3/4 teaspoon baking powder
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1/4 teaspoon salt
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2/3 cup sugar
Directions
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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); set aside.
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2.
Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up.
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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.
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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.
Nutrition Facts
1 piece: 272 calories, 6g fat (4g saturated fat), 55mg cholesterol, 162mg sodium, 53g carbohydrate (44g sugars, 1g fiber), 3g protein.
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