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
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 1⁄3cup butter
- 1cup dark brown sugar
- 2(15 ounce) cans apricot halves, well-drained (reserve juice)
- 2tablespoons apricot juice
- 1
- 1⁄3cup shortening
- 1⁄2cup granulated sugar
- 1
- 1 1⁄2
- 1teaspoon baking powder
- 1⁄8teaspoon salt
- 1⁄2cup milk
- 1teaspoon vanilla extract
Advertisement
DIRECTIONS
- 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.
Advertisement