Cherry Apricot Pecan Upside Down Cake
Pareve or Dairy|Eileen Goltz
please consult the ou's guidelines for checking fruits and vegetables > Succulent summer apricots are a terrific topping for this upside-down cake.
Ingredients
- 5 Tablespoons margarine or butter
- ¾ cup (packed) golden brown sugar
- ⅓ cup chopped pecans
- 7 fresh cherries, halved & pitted
- 7 large apricots, halved & pitted
For cake: - 1¾ cups unbleached all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) margarine or butter, room temperature
- ⅔ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup milk or non dairy equivalent, room temperature
- Whipped cream optional
Instructions
- Preheat oven to 350°F.
- Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes.
- Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over.
- Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.
- Whisk flour, baking powder, nutmeg and salt in medium bowl to blend.
- Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients, alternating with milk in 3 steps.
- Spoon batter over apricots.
- Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes.
- Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes.
- Place plate over pan; invert cake onto plate. Gently lift off pan.
- Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds.
- Pour syrup over cake.
- Serve warm with whipped cream,