Thanks!
The other day I requested help in making an apricot upside-down cake and cutting out the cholesterol. I got some good suggestions, and I managed to adapt the recipe so that it turned out beautifully and my husband could eat it. Because I made it when I wasn't wearing my glasses, I also accidentally cut the amount of sugar in the topping - it was still delicious.
This is adapted from Placer County Real Food, a wonderful cookbook that's now very hard to find... if you like cooking with local produce, you might love it as much as we do.
APRICOT UPSIDE-DOWN CAKE
1 tablespoon honey
1/4 cup brown sugar
8 apricots
1-3/4 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
1/2 cup low-fat or non-fat plain Greek yogurt
3/4 cup sugar
2 egg whites
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup buttermilk
Preheat oven to 375.
Lightly butter a deep cast-iron skillet. Place a circle of parchment paper in the bottom and butter it. Sprinkle honey & sugar on the parchment. Place pan on burner and heat until the butter is melted and the honey-sugar is warmed. Smear it around on the parchment paper. Cut apricots in half, remove the pits, and place them, cut-side down, on top of the honey-sugar. Set the pan aside.
Combine dry ingredients and set aside.
Beat butter, oil, and yogurt together. Slowly beat in sugar and continue to beat until sugar is completely dissolved and mixture is smooth. Beat in egg whites and extracts until all is incorporated.
Add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Beat until just combined. Pour batter over apricots and bake at 375 for 40 to 45 minutes until a tester comes out clean.
Remove skillet from oven. Immediately invert the cake by placing a large plate on top of the skillet and holding firmly in place. Flip the skillet and plate, letting the cake drop onto the plate. Serve warm or at room temperature.
This is adapted from Placer County Real Food, a wonderful cookbook that's now very hard to find... if you like cooking with local produce, you might love it as much as we do.
APRICOT UPSIDE-DOWN CAKE
1 tablespoon honey
1/4 cup brown sugar
8 apricots
1-3/4 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
1/2 cup low-fat or non-fat plain Greek yogurt
3/4 cup sugar
2 egg whites
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup buttermilk
Preheat oven to 375.
Lightly butter a deep cast-iron skillet. Place a circle of parchment paper in the bottom and butter it. Sprinkle honey & sugar on the parchment. Place pan on burner and heat until the butter is melted and the honey-sugar is warmed. Smear it around on the parchment paper. Cut apricots in half, remove the pits, and place them, cut-side down, on top of the honey-sugar. Set the pan aside.
Combine dry ingredients and set aside.
Beat butter, oil, and yogurt together. Slowly beat in sugar and continue to beat until sugar is completely dissolved and mixture is smooth. Beat in egg whites and extracts until all is incorporated.
Add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Beat until just combined. Pour batter over apricots and bake at 375 for 40 to 45 minutes until a tester comes out clean.
Remove skillet from oven. Immediately invert the cake by placing a large plate on top of the skillet and holding firmly in place. Flip the skillet and plate, letting the cake drop onto the plate. Serve warm or at room temperature.