Apricot Upside-Down Cake
EQUIPMENT: 11-inch large sauté skillet, large mixing bowl, electric mixer, measuring cup, measuring spoons
PREPARATION TIME: 1 hour – Make 8 to 12 servings
- ½ stick unsalted butter
- 1 cup sugar in the raw or whole cane sugar
- 2 14-ounce cans apricots halves, drained and juice reserved
- 1 8 ounce can crushed pineapple, drained and juice reserved
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 stick unsalted butter, softened
- 2 eggs
- 1 cup cake flour, sifted or all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup buttermilk
- 1 teaspoon vanilla
In the sauté skillet over medium-low heat, melt butter, turning to coat the sides of the pan. Add sugar and ½ cup apricot juice to the butter. Simmer about 5 minutes or until slightly thickened. Turn to coat the sides of the skillet. Remove from heat and allow to cool.
Arrange apricot halves in skillet; sprinkle crushed pineapple over apricots, sprinkle with cinnamon and nutmeg.
In the mixing bowl, combine butter and eggs together with electric mixer, and continue to mix well on medium speed. Alternately add flour, baking powder, baking soda and butter milk, mix well. Add vanilla last. Gently pour batter over fruit mixture. Cover the pan close the vent and bake on top of the stove over low heat (induction 175°F) for 45 minutes. Cool slightly.
To serve, invert cake onto cake plate and serve warm with vanilla ice cream.
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