Loading... Please wait...
  • Image 1
  • Image 2
  • Image 3

Apricot Upside-Down Cake

Price:
PREPARATION TIME: 1 hour – Make 8 to 12 servings
SKU:
EQUIPMENT: 11 ¼” large saute skillet, large mixing bowl, electric mixer, measuring cup, measuring spoons
Weight:
0.00 Ounces

Click the button below to add the Apricot Upside-Down Cake to your wish list.

SHARE

Product Description

Apricot Upside-Down Cake

EQUIPMENT: 11 ¼” large saute skillet, large mixing bowl, electric mixer, measuring cup, measuring spoons

PREPARATION TIME: 1 hour – Make 8 to 12 servings

  • 1 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
  • 1 cup sugar in the raw or whole cane sugar
  • 2 eggs
  • 1 cup cake flour, sifted or all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 teaspoon vanilla

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.

Vendors Other Products

Product Reviews

This product hasn't received any reviews yet. Be the first to review this product!

Write a review

chat iconOur newsletter

Recent Updates