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Ingredients
| canned apricot halves: 2 15oz cans |
| salted butter: 1/4 cup (or margarine) |
| light brown sugar (packed): 1/2 cup |
| eggs: 2 (separated) |
| granulated sugar: 2/3 cup |
| cake flour: 2/3 cup |
| baking powder: 3/4 tsp |
| salt: 1/4 tsp |
Apricot Upside-Down Cake
Credit: AllRecipes
User rating:
"'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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Prep Time
30 min -
Cook Time
35 min -
Servings
9 serving(s)
Tags
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 degrees F 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 mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. 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 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.