Apricot-Cherry Upside-Down Cake

Nutritional Information

Calories 395
Fat 16 g
Satfat 10 g
Protein 4 g
Carbohydrate 60 g
Fiber 2 g
Cholesterol 69 mg
Sodium 195 mg

Ingredients

TOPPING:
1/2 cup dried apricot halves
1/2 cup dried sour cherries
2 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
CAKE:
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (1/4 lb.) unsalted butter, softened
2/3 cup sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup milk

Preparation

Make topping: Bring 1/3 cup water to a boil in a saucepan. Add apricots and cherries; cover and set aside for 30 minutes. Drain, reserving soaking liquid.

Pour butter into a 9-inch round cake pan. Arrange apricots, cut side up, in pan; spoon cherries on top and sprinkle with brown sugar. Drizzle with soaking liquid.

Make cake: Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt.

Beat butter, sugar, egg and vanilla on medium speed until fluffy, scraping sides of bowl. Reduce speed; beat in milk gradually. Add flour mixture; beat until blended. Spoon batter into pan.

Bake until a cake tester inserted in center comes out clean, 35 to 40 minutes. Cool on a rack for 5 minutes. Loosen edges of cake. Place plate over pan; carefully invert cake. Remove pan. Serve warm.

Note:

February 2007
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