Apricot Upside-Down Cake
PREPARATION TIME: 1 hour – Make 8 to 12 servings
In the part skillet, melt butter, turning to coat the sides of the pan. Add sugar in the raw and ½ cup apricot juice to the butter. Simmer about 5 minutes or until slightly thickened. Arrange apricot halves in pan; sprinkle crushed pineapple over apricots, sprinkle with cinnamon and nutmeg. Remove from heat and set aside.
In the mixing bowl, cream butter and eggs together with electric mixer, add eggs 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, close the vent, and bake on top of the stove over low heat (induction 150°F to 180°F) for 45 minutes. Cool slightly.
To serve, invert cake onto cake plate and serve warm with vanilla ice cream.
This product hasn't received any reviews yet. Be the first to review this product!