Upside-Down Apricot Cake

Upside-Down Apricot Cake
Photo by Mark Ferri

Ingredients

  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 9 oz. (2 cups) all-purpose flour
  • 1 cup sugar
  • 3 Tbs. water
  • ½ cup sugar
  • ¼ tsp. ground cinnamon
  • 2 large eggs
  • + 5 more ingredients
    • 4 medium, ripe apricots, pitted and cut into four wedges each
    • ¾ cup milk
    • ¼ tsp. salt
    • ½ tsp. vanilla extract
    • 1-½ tsp. baking powder

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter the sides of a 9-inch square cake pan.

View full recipe at Fine Cooking

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