Apricot Upside Down Cake

Total Time
55mins
Prep 15 mins
Cook 40 mins

Apricot give this cake and elegant twist from the traditional pineapple version.

Ingredients Nutrition

Directions

  1. Drain apricots, reserving 3 Tablespoons juice (discard remaining juice or save for another use); set aside.
  2. Place butter in a greased 9 inch baking pan; place in a 350°F oven for 3-4 minutes or until melted.
  3. Stir in the brown sugar.
  4. Arrange apricot halves, cut side up, in a single layer over sugar.
  5. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon colored.
  6. Gradually beat in sugar.
  7. Stir in reserved apricot juice.
  8. Combine flour, baking powder, and salt; gradually add to egg yolk mixture.
  9. In another mixing bowl, beat egg whites until stiff.
  10. Fold into yolk mixture.
  11. Carefully spread over apricots.
  12. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean.
  13. Cool for 10 minutes before inverting onto a serving plate.

Reviews

(2)
Most Helpful

I tried this recipe as it looked great - IF ONLY I'd read the review posted! totally correct - there is too much flour and I think the amount of 2 2/3 is a typo. mine turned out like scone dough after trying to amend the flour overdose with milk and egg. Maybe it should read 1 2/3 cup??

cmiall May 18, 2009

This recipe wasn't good at all... I followed the instructions perfectly and when it came to mix everything together, there was no moisture. It was just mounds of flour. I ended up adding milk to add the moisture, I had to add approximtely 2 cups. The cake ended up being the consistency of pastry- tasted like pastry too. I would never make this again. I threw the whole cake out.

KatCake January 16, 2009

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