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Recipe: Apricot Upside - Down Cake
Similar Categories: Apricot, Upside, Down, Cake
Serving Size : 8
1 1/4 cups pineapple juice
3/4 cup dried apricots -- quartered
2 tablespoons stick margarine
1/3 cup firmly packed dark brown sugar
2 tablespoons finely chopped walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar -- divided
1/3 cup 1% low-fat milk
1 large egg yolk
1 teaspoon vanilla extract
3 large egg whites (at room temperature)
Preheat oven to 350º.
Combine pineapple juice and apricots in a small saucepan; bring to a boil.
Reduce heat; simmer 8 minutes or until plump. Drain apricots in a colander
over a bowl, reserving 1/3 cup pineapple juice.
Melt margarine in a 9-inch cast-iron skillet over medium heat. Spoon 1
tablespoon melted margarine into a small bowl; set aside. Add reserved
pineapple juice and brown sugar to margarine in skillet. Bring to a boil;
cook 1 minute or until slightly thick. Sprinkle apricots and walnuts over
brown sugar mixture; set aside.
Combine flour and baking powder in a bowl. Add 1/4 cup granulated sugar,
milk, egg yolk, and vanilla to margarine in bowl; stir well. Add to flour
mixture, stirring well; set aside. Beat egg whites at high speed of a mixer
until foamy. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time,
beating until stiff peaks almost form. Gently stir one-fourth of egg white
mixture into batter; gently fold in remaining egg white mixture. Pour batter
over apricot mixture in skillet.
Bake at 350º for 30 minutes or until a wooden pick inserted in center comes
out clean. Let stand 5 minutes on a wire rack. Loosen cake from sides of
skillet, using a narrow metal spatula. Invert onto a cake plate; cut into
wedges.
1 1/4 cups pineapple juice
3/4 cup dried apricots -- quartered
2 tablespoons stick margarine
1/3 cup firmly packed dark brown sugar
2 tablespoons finely chopped walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar -- divided
1/3 cup 1% low-fat milk
1 large egg yolk
1 teaspoon vanilla extract
3 large egg whites (at room temperature)
Preheat oven to 350º.
Combine pineapple juice and apricots in a small saucepan; bring to a boil.
Reduce heat; simmer 8 minutes or until plump. Drain apricots in a colander
over a bowl, reserving 1/3 cup pineapple juice.
Melt margarine in a 9-inch cast-iron skillet over medium heat. Spoon 1
tablespoon melted margarine into a small bowl; set aside. Add reserved
pineapple juice and brown sugar to margarine in skillet. Bring to a boil;
cook 1 minute or until slightly thick. Sprinkle apricots and walnuts over
brown sugar mixture; set aside.
Combine flour and baking powder in a bowl. Add 1/4 cup granulated sugar,
milk, egg yolk, and vanilla to margarine in bowl; stir well. Add to flour
mixture, stirring well; set aside. Beat egg whites at high speed of a mixer
until foamy. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time,
beating until stiff peaks almost form. Gently stir one-fourth of egg white
mixture into batter; gently fold in remaining egg white mixture. Pour batter
over apricot mixture in skillet.
Bake at 350º for 30 minutes or until a wooden pick inserted in center comes
out clean. Let stand 5 minutes on a wire rack. Loosen cake from sides of
skillet, using a narrow metal spatula. Invert onto a cake plate; cut into
wedges.
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