Apricot-Cherry Upside-Down Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1/2 cup dried apricot halves |
1/2 cup dried sour cherries |
2 tablespoons unsalted butter, melted |
1/2 cup packed light brown sugar |
1 1/3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1 stick (1/4 lb.) unsalted butter, softened |
2/3 cup sugar |
1 large egg |
1 tablespoon vanilla extract |
3/4 cup milk |
Directions:
1. Make topping: Bring 1/3 cup water to a boil in a saucepan. Add apricots and cherries; cover and set aside for 30 minutes. Drain, reserving soaking liquid.
2. Pour butter into a 9-inch round cake pan. Arrange apricots, cut side up, in pan; spoon cherries on top and sprinkle with brown sugar. Drizzle with soaking liquid.
3. Make cake: Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt.
4. Beat butter, sugar, egg and vanilla on medium speed until fluffy, scraping sides of bowl. Reduce speed; beat in milk gradually. Add flour mixture; beat until blended. Spoon batter into pan.
5. Bake until a cake tester inserted in center comes out clean, 35 to 40 minutes. Cool on a rack for 5 minutes. Loosen edges of cake. Place plate over pan; carefully invert cake. Remove pan. Serve warm.
|
|