Apricot Upside-Down Cake
Added by SonomaEddie | Wed 01 Jun 2011 @ 18:57
This is based on a recipe from one of the Gourmet cookbooks.
I use a 12-inch cast iron pan when I make mine. The recipe says you may also use a heavy ovenproof nonstick skillet at least 2 inches deep.
1/4 pound unsalted butter
3/4 cup brown sugar, packed
10-11 small apricots, halved lengthwise and pitted
1 3/4 cups all-purpose unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 pound unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
3/4 cup buttermilk (if not available, use yogurt thinned with just enough milk to be pourable)
Put a rack in the middle of the oven and preheat to 375F.
Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle with brown sugar evenly and cook without stirring for 3 minutes. (If all the sugar doesn\'t melt it\'s OK. ) Remove from heat, arrange the apricots, cut side down, on top of the sugar mixture. Set aside.
Sift four, baking powder, baking soda and salt into a bowl.
In another large bowl, beat butter, sugar and extracts together until light and fluffy.
Beat eggs in one at a time and then beat until doubled in volume. Reduce speed and alternately add flour mixture and buttermilk beginning and ending with flour and mixing until just combined.
Carefully, spoon batter over apricots so as not to disturb them. Bake until cake is golden brown and a toothpick or skewer comes out clean, about 40-45 min.
Cool skillet on rack for 15 minutes.
Run knife around the edge of skillet and invert onto plate.
Serve at room temperature.