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Recipe: Almond Fruit Jewel Upside Down Cake
Similar Categories: Almond, Fruit, Jewel, Upside, Down, Cake
9 tablespoons unsalted butter, divided
2/3 cup packed dark brown sugar
1 can (16 ounces) apricot halves, drained
1 can (16 ounces) pear halves, drained
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup canned almond paste
3 large eggs
1/4 cup milk
2 teaspoons grated lemon peel
1 teaspoon vanilla
1/4 teaspoon almond extract
Preheat oven to 350° F. In 10-inch cast iron skillet over medium
heat, melt 3 tablespoons of the butter. Stir in dark brown sugar;
cook until sugar is melted and mixture is smooth and bubbly, 3 to 5
minutes. Remove skillet from heat and immediately set fruit, cut side
up and alternating pears and apricots, to make an attractive design
in sauce. Set aside.
In medium bowl, whisk together flour, baking powder, and salt. In
mixer bowl, beat remaining 6 tablespoons butter with granulated sugar
and almond paste until light. Beat in eggs one at a time, until
fluffy. Beat in milk, lemon peel, vanilla, and almond extract. With
the mixer at low speed, blend in dry ingredients. Pour batter over
fruit in the skillet.
Bake until cake is golden brown and springs back when lightly
touched, about 35 to 40 minutes. Cool cake in pan for 5 minutes, then
invert onto a plate. Carefully remove skillet so as not to disturb
the fruit and caramel topping. Serve lukewarm or at room temperature.
Preparation Time: 35 minutes
Cook Time: 45 minutes
Servings: 10
Nutritional Information Per Serving: 391 calories; 15 g fat; 94 mg
cholesterol; 172 mg sodium; 61 g carbohydrate; 2 g fiber; 5 g protein.
2/3 cup packed dark brown sugar
1 can (16 ounces) apricot halves, drained
1 can (16 ounces) pear halves, drained
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup canned almond paste
3 large eggs
1/4 cup milk
2 teaspoons grated lemon peel
1 teaspoon vanilla
1/4 teaspoon almond extract
Preheat oven to 350° F. In 10-inch cast iron skillet over medium
heat, melt 3 tablespoons of the butter. Stir in dark brown sugar;
cook until sugar is melted and mixture is smooth and bubbly, 3 to 5
minutes. Remove skillet from heat and immediately set fruit, cut side
up and alternating pears and apricots, to make an attractive design
in sauce. Set aside.
In medium bowl, whisk together flour, baking powder, and salt. In
mixer bowl, beat remaining 6 tablespoons butter with granulated sugar
and almond paste until light. Beat in eggs one at a time, until
fluffy. Beat in milk, lemon peel, vanilla, and almond extract. With
the mixer at low speed, blend in dry ingredients. Pour batter over
fruit in the skillet.
Bake until cake is golden brown and springs back when lightly
touched, about 35 to 40 minutes. Cool cake in pan for 5 minutes, then
invert onto a plate. Carefully remove skillet so as not to disturb
the fruit and caramel topping. Serve lukewarm or at room temperature.
Preparation Time: 35 minutes
Cook Time: 45 minutes
Servings: 10
Nutritional Information Per Serving: 391 calories; 15 g fat; 94 mg
cholesterol; 172 mg sodium; 61 g carbohydrate; 2 g fiber; 5 g protein.
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