Looking back over the years; revisiting past dishes – Upside down cakes…

 

Apricot Upside-down cake was a great surprise; never having tried it before, I found it delightful. How I came across the idea was this: I brought the most beautiful apricots from the farmers market this past summer and once I had them home, I had to determine what I would do with this. Time was quickly passing; a few days had passed and I still had not decided what to use the apricots. I had considered making a jam, a compote, a barbecue sauce, but still not sure. When checking out Google, I came across an apricot upside down cake by http://heghineh.com/apricot-cake. Her timing could not have been more perfect; I follow her site often because of her wonderful recipes and ease in the kitchen with her children however this particular day she just happened to be using her fresh apricots in a cake.

This cake was very light and luscious at the same time, I took it to work and shared with others whom became equally enamored. I will keep this recipe in  my rotation for next spring when the apricots are again in bloom.

You can find the link to the actual video footage for this recipe above.I will include the ingredients below.

Heghineh.com Apricot Upside down cake

70 grams unsalted butter , plus a little extra for greasing the pan

1 and 2/3 cups of sugar , Divided*

1/3 cup water

10-12 medium size apricots, or as many as you need to cover the bottom of the pan

2 Large eggs, at room temperature

1/3 cup sour cream, at room temperature

1/2 teaspoon grated lemon zest

1/2 teaspoon pure vanilla extract

1 cup plus 2 tablespoons all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

Directions

Preheat the oven to 350°F

Generously butter a 9-inch pie dish and arrange the apricots in the dish

Slice the apricots in half and place the cut side up
Start by making the caramel ,sugar syrup

Combine 1 cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360°F on a candy thermometer

Swirl the pan but don’t stir

Pour evenly over the apricot slices

Mix until combined

Pour the cake batter evenly over the apricot slices

Bake 40-45 minutes, or until a cake tester comes out clean

Cool for 15 minutes, then put the cake onto a flat cake plate

Dust with confectioners sugar before serving

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