Apricot Upside-Down Cake

  • Currently 4/5
Apricots give this cake an elegant twist from traditional pineapple versions.
2 cans (15 oz each) apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 tsp baking powder
1/4 tsp salt
1. Drain apricots, reserving 3 tbsp juice (discard remaining juice or save for another use); set aside.  Place butter in a greased 9- inch square baking pan; place in a 350 degree 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 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.  
Serves:  9
Meal   SnackDish   Cake
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   45 minutes

Carolyn Beck

Member since Jun 2008

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