APRICOT UPSIDE-DOWN CAKE
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.
Provided by Vallery Lomas
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
- Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
- Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
- In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
- Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.
APRICOT GINGERBREAD UPSIDE-DOWN CAKE
This is a flavorful variation on the timeless pineapple upside-down cake. Here dried apricots are used, but the cake can be made with a variety of dried or preserved fruits with equally good results. It's excellent topped with a dollop of whipped cream, ice cream, or creamy Greek-style yogurt.
Yield serves 6
Number Of Ingredients 12
Steps:
- In a bowl, combine the dried apricots with the 1/2 cup water or apple juice and soak overnight.
- Place the butter, 1/2 cup of the brown sugar, and the apricots in the slow cooker and cook on high until the butter melts and the sugar dissolves. Stir to coat the apricots. Spread the coated apricots evenly over the bottom of the cooker.
- In a large bowl, beat together the oil, remaining 1 cup brown sugar, and the egg until thoroughly mixed. Beat in the molasses and the 1/2 cup warm water. Add the flour, baking soda, salt, and ginger and mix well. Gently pour the batter over the apricots and spread evenly.
- Cook on high for about 2 1/2 hours, or until a knife or skewer inserted in the center of the cake comes out clean. Halfway through the cooking, using pot holders, carefully lift the insert out of the slow cooker and turn it around to ensure even cooking.
- To unmold the cake, place a large plate over the cooker insert. Tightly gripping them together with pot holders, invert the insert over the plate. The cake should slip out easily. Scoop into bowls and serve immediately.
APRICOT UPSIDE-DOWN CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- 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., 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., 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., 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 : Calories 272 calories, Fat 6g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 162mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
UPSIDE DOWN PEAR GINGERBREAD CAKE
Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast.
Provided by blondiegreen
Categories Desserts Cakes Upside-Down Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
- Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
- Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
- Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
- Allow to cool completely in the pan before inverting on a serving dish and removing pan.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 62.7 g, Cholesterol 46 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 357.6 mg, Sugar 34.7 g
UPSIDE-DOWN APRICOT CAKE
A change on the classic Pineapple Upside-Down Cake. So moist and creamy, you'll be eating way more then you expected!
Provided by Amber Marie
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
- Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
- Sift flour, baking powder, salt, and cinnamon together in a bowl.
- Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
- Bake in the center of the preheated oven, about 45 minutes.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 63.6 g, Cholesterol 108.3 mg, Fat 27.7 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 269.9 mg, Sugar 42.8 g
UPSIDE-DOWN PEAR GINGERBREAD CAKE
The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
UPSIDE-DOWN CAKE WITH APRICOTS
Gather all the apricot aficionados in your life to celebrate the season with this luscious Upside-Down Cake with Apricots. Made with sour cream for extra creaminess, a cake with apricots has never tasted this good.
Provided by My Food and Family
Categories Fruit Recipes
Time 50m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
- Melt butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
APRICOT UPSIDE DOWN CAKE
A delectable gem of a dessert. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and brown sugar in a large frying pan.
- Heat slowly and stir constantly until a light brown syrup forms.
- Add fruit juices. Pour syrup into cake pan; arrange apricot halves cut side up in the syrup.
- Preheat oven to 350°F.
- Sift remaining dry ingredients together.
- Cream shortening and sugar together; add egg and beat until fluffy.
- Add dry ingredients to the batter alternatively with the milk and vanilla.
- Pour batter over the apricots.
- Bake for 35 to 45 minutes, or until cake tests done.
- Remove from oven, let stand five minutes and turn out carefully onto serving platter, having the apricots on top.
- If desired, serve with whipped cream.
Nutrition Facts : Calories 468.7, Fat 17.6, SaturatedFat 7.6, Cholesterol 48.9, Sodium 167.9, Carbohydrate 75.8, Fiber 2.3, Sugar 55, Protein 4.4
UPSIDE-DOWN STICKY APRICOT CAKE
Add a little extra to this cake with saffron strands, don't worry if you don't have any - it's delicious either way
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
- To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
- Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.
Nutrition Facts : Calories 552 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium
APRICOT UPSIDE-DOWN CAKE
This cake is one of our family favorites. Served warm or cold, with ice cream, whipped cream or just plain. My Grandma first made this cake when she had an abundant supply of apricots on her hands and decided to use apricots in place of the pineapple in pineapple upside-down cake...it was an instant hit and now that you've heard about it, you'll have to give it a try...maybe it'll become one of your favorites too.
Provided by Clever Cooking
Categories Dessert
Time 45m
Yield 1 9 X 13" cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Melt 1/2 cup butter in saucepan.
- Pour butter into lightly greased 9 X 13 inch baking pan.
- Add brown sugar to the melted butter and spread evenly in bottom of the pan.
- Place apricot halves in bottom of pan.
- Cake:.
- Combine dry ingredients in mixing bowl.
- Add softened butter, milk and vanilla.
- Beat on medium speed for 2 minutes.
- Add eggs and beat 2 more minutes.
- Pour cake batter over apricots and spread evenly.
- Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
- When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
- Invert cake onto a plate and Enjoy!
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