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Apricot Upside-Down Cake

Yield 8 servings


  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.