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Recipe: Apricot Upside - Down Cornmeal Cake
Similar Categories: Apricot, Upside, Down, Cornmeal, Cake
Serving Size : 8
1 (16-ounce) can unsweetened apricot halves -- undrained
8 whole almonds -- toasted
1 tablespoon stick margarine -- melted
1/4 cup firmly packed brown sugar
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup stick margarine -- softened
1/2 cup granulated sugar
1 1/2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
Preheat oven to 350º.
Drain apricots in a colander over a bowl, reserving 8 halves and 3/4 cup
juice; set juice aside. Reserve remaining apricot halves for another use.
Place 1 almond in each of 8 apricot halves.
Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle the
brown sugar over the margarine. Arrange almond-filled apricot halves, cut
sides down, over brown sugar; set aside.
Combine flour and next 4 ingredients (flour through salt) in a bowl; stir
well. Set aside. Beat 1/4 cup margarine and 1/2 cup granulated sugar at
medium speed of a mixer until well-blended. Add lemon rind, vanilla, and
egg; beat well. Add flour mixture to creamed mixture alternately with
reserved apricot juice, beginning and ending with flour mixture; beat well
after each addition. Pour batter over apricots.
Bake at 350º for 30 minutes or until a wooden pick inserted in center comes
out clean. Combine 2 tablespoons granulated sugar and lemon juice; stir
well, and drizzle over warm cake. Let cool in pan 5 minutes on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a
cake plate; cut into wedges. Serve warm.
1 (16-ounce) can unsweetened apricot halves -- undrained
8 whole almonds -- toasted
1 tablespoon stick margarine -- melted
1/4 cup firmly packed brown sugar
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup stick margarine -- softened
1/2 cup granulated sugar
1 1/2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
Preheat oven to 350º.
Drain apricots in a colander over a bowl, reserving 8 halves and 3/4 cup
juice; set juice aside. Reserve remaining apricot halves for another use.
Place 1 almond in each of 8 apricot halves.
Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle the
brown sugar over the margarine. Arrange almond-filled apricot halves, cut
sides down, over brown sugar; set aside.
Combine flour and next 4 ingredients (flour through salt) in a bowl; stir
well. Set aside. Beat 1/4 cup margarine and 1/2 cup granulated sugar at
medium speed of a mixer until well-blended. Add lemon rind, vanilla, and
egg; beat well. Add flour mixture to creamed mixture alternately with
reserved apricot juice, beginning and ending with flour mixture; beat well
after each addition. Pour batter over apricots.
Bake at 350º for 30 minutes or until a wooden pick inserted in center comes
out clean. Combine 2 tablespoons granulated sugar and lemon juice; stir
well, and drizzle over warm cake. Let cool in pan 5 minutes on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a
cake plate; cut into wedges. Serve warm.
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