Apricot Upside Down Cake

“Apricot give this cake and elegant twist from the traditional pineapple version.”
READY IN:
55mins
SERVES:
9
UNITS:
US

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.

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