Name: Apricot Upside-Down Cake
Prep time: 30 min
Cook time: 30 min
Yield: 9
Ingredients: 2 large eggs, separated -; 2 cans (15 ounces each) apricot halves -; 1/4 cup butter, cubed -; 1/2 cup packed brown sugar -; 2/3 cup cake flour -; 3/4 teaspoon baking powder -; 1/4 teaspoon salt -; 2/3 cup sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Apricot Upside-Down Cake

1. 2 large eggs, separated -

2. 2 cans (15 ounces each) apricot halves -

3. 1/4 cup butter, cubed -

4. 1/2 cup packed brown sugar -

5. 2/3 cup cake flour -

6. 3/4 teaspoon baking powder -

7. 1/4 teaspoon salt -

8. 2/3 cup sugar -

How to cook deliciously - Apricot Upside-Down Cake

1. Stage

Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside.

2. Stage

Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up.

3. Stage

In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture.

4. Stage

With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.