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Thursday, March 12, 2015

Apricot Upside Down Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 9
  • 2 (15 ounce) cans apricot halves
  • 1/4 cup butter or 1/4 cup margarine
  • 1/2 cup packed brown sugar
  • 2 eggs, separated
  • 2/3 cup sugar
  • 2 2/3 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Recipe

  • 1 drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside.
  • 2 place butter in a greased 9 inch baking pan; place in a 350°f oven for 3-4 minutes or until melted.
  • 3 stir in the brown sugar.
  • 4 arrange apricot halves, cut side up, in a single layer over sugar.
  • 5 in a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon colored.
  • 6 gradually beat in sugar.
  • 7 stir in reserved apricot juice.
  • 8 combine flour, baking powder, and salt; gradually add to egg yolk mixture.
  • 9 in another mixing bowl, beat egg whites until stiff.
  • 10 fold into yolk mixture.
  • 11 carefully spread over apricots.
  • 12 bake at 350°f for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean.
  • 13 cool for 10 minutes before inverting onto a serving plate.

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