Apricot Pandowdy Recipes
PLUM - APRICOT UPSIDE-DOWN CAKE
If you can't get decent fresh apricots, drained canned apricots will do just fine. Serve with softly-whipped cream flavoured with a few drops of almond extract.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven rack in center and preheat oven to 375F.
- In a 10 inch cast-iron skillet, combine the 2 tblsps butter and the brown sugar and cook over medium heat, stirring, until melted.
- Remove the skillet from the heat and arrange the plums and apricots, cut sides up, snugly and attractively in a single layer in the melted sugar.
- In a large bowl, beat together the remaining butter and sugar until light and fluffy.
- Beat in the extracts, then add the eggs, 1 at a time, beating until smooth after each addition.
- Stir in the almonds, then the flour, baking powder and salt.
- Spoon the batter over the fruit and smooth it.
- Bake for about 35 minutes, or until lightly-browned and cake springs back when lightly pressed with a fingertip.
- Let cool for a few minutes.
- Invert onto a cake plate and carefully remove skillet.
- Serve warm or at room temperature.
Nutrition Facts : Calories 481.4, Fat 22.8, SaturatedFat 10.2, Cholesterol 117.4, Sodium 258.6, Carbohydrate 65, Fiber 3.3, Sugar 49.2, Protein 7.7
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