Apricot Upside-Down Cake
Written on March 15, 2010 by admin
Active time 25 minutes
Total time 1 hour plus cooling
Makes 8 servings
1/2 c. packed brown sugar
8 ripe apricots, each cut in half and pitted
1% c. all-purpose flour
½ c. granulated sugar
¼ c. cornmeal
1¼ tsp, baking powder
½ tsp. salt
½ tsp. baking soda
¾ c. low-fat buttermilk
2 1g. eggs
2 Tbsp. margarine or butter, melted
2 Tbsp. canola oil
1 tsp. freshly grated lemon peel
1 tsp. vanilla extract
1. preheat oven to 350°F. Spray 10-inch cast iron or ovenproof skillet with non- stick cooking spray. Sprinkle brown sugar evenly over bottom of skillet. Arrange apricot halves, cut side down. over brown sugar
2. In large bowl, whisk flour, granulated sugar, cornmeal, baking powder, salt, and baking soda until blended. In small bowl, whisk buttermilk, eggs, margarine, oil, lemon peel, and vanilla extract until blended. Add buttermilk mixture to dry ingredients and fold with a spatula until just blended.
If you enjoyed this post Subscribe to our feed
