Apricot Upside-Down Cake

Recipe from

Cooking Light

Nutritional Information

Calories 210
Caloriesfromfat 21 %
Fat 4.9 g
Satfat 0.9 g
Monofat 1.8 g
Polyfat 1.8 g
Protein 4.2 g
Carbohydrate 38.5 g
Fiber 1.5 g
Cholesterol 28 mg
Iron 1.5 mg
Sodium 64 mg
Calcium 56 mg

Ingredients

1 1/4 cups pineapple juice
3/4 cup dried apricots, quartered
2 tablespoons stick margarine
1/3 cup firmly packed dark brown sugar
2 tablespoons finely chopped walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar, divided
1/3 cup 1% low-fat milk
1 large egg yolk
1 teaspoon vanilla extract
3 large egg whites (at room temperature)

Preparation

Preheat oven to 350°.

Combine pineapple juice and apricots in a small saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until plump. Drain apricots in a colander over a bowl, reserving 1/3 cup pineapple juice.

Melt margarine in a 9-inch cast-iron skillet over medium heat. Spoon 1 tablespoon melted margarine into a small bowl; set aside. Add reserved pineapple juice and brown sugar to margarine in skillet. Bring to a boil; cook 1 minute or until slightly thick. Sprinkle apricots and walnuts over brown sugar mixture; set aside.

Combine flour and baking powder in a bowl. Add 1/4 cup granulated sugar, milk, egg yolk, and vanilla to margarine in bowl; stir well. Add to flour mixture, stirring well; set aside. Beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks almost form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter over apricot mixture in skillet.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Let stand 5 minutes on a wire rack. Loosen cake from sides of skillet, using a narrow metal spatula. Invert onto a cake plate; cut into wedges.

Jim Fobel,

Cooking Light

March 1997
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