0 seconds of 0 secondsVolume 90%
Press shift question mark to access a list of keyboard shortcuts
Keyboard Shortcuts
Play/PauseSPACE
Increase Volume
Decrease Volume
Seek Forward
Seek Backward
Captions On/Offc
Fullscreen/Exit Fullscreenf
Mute/Unmutem
Seek %0-9
00:25
00:00
00:00
 

Apricot Upside-Down Cake

Love
Favorite
Share

Apricot Upside-Down Cake

Mahaila McKellar turns your traditional cake upside down with this delicious and beautiful creation.
Instructions Close

Apricot Upside-Down Cake

Mahaila McKellar

Yield: 1 9x2-inch Round Baking Dish

 

Ingredients:

Cake top:

3 tablespoons organic Butter, softened

1 tablespoon organic Cane Sugar

3 tablespoons organic Coconut Palm Sugar

2 cups organic unsweetened cooked Apricots

 

Cake batter:

1/4 cup organic unsalted Butter

1/4 cup organic Ghee (or butter)

2 tablespoons organic Cane Sugar

3 tablespoons organic Coconut Palm Sugar

1/3 cup 100% pure Maple Syrup

2 large organic Eggs, from humanely pastured chicken     

1/4 cup organic unsweetened plain Yogurt

1 teaspoon Vanilla Extract (not vanilla flavor or vanillin)

1 cup organic Whole Spelt Flour (regular or sprouted)

3/4 cup organic White Flour (Khorasan/Kamut, Italian 00, etc)

1/2 teaspoon natural Baking Soda

 

Directions:

Cake top:

1.     Preheat oven to 350°F.       

2.     Spread soft butter as evenly as possible onto the bottom and sides of the baking dish, putting most of it on the bottom of the dish and using just enough butter on the sides so the cake doesn't stick.    

3.     Sprinkle the cane sugar evenly over the butter.     

4.     Sprinkle the coconut palm sugar evenly over the butter.    

5.     Place the apricots on top of the butter and sugars.  I like to start at the outer edge, circling into the center.     

6.     Set aside the prepared baking dish.

 

Directions:

Cake Batter:

1.     In a large mixing bowl, cream butter and ghee.      

2.     Add the cane and coconut palm sugars to the bowl, stir until blended and then beat well until light and fluffy, 2-3 minutes.   

3.     Add maple syrup to the bowl and beat in.   

4.     Add the eggs, one at a time, beating well after each egg is added. 

5.     Stir in the yogurt and vanilla.

6.     In a separate bowl, whisk together dry ingredients: flours and baking soda.        

7.     Add the dry ingredients to mixing bowl, 1/4 at a time and stir until just mixed. Do not over-mix or beat.

8.     Pour cake batter carefully over the apricots in the baking dish, gently spreading the batter evenly to cover the entire top to the very edges. Avoid mixing the batter into the apricots.    

9.     Bake 40 minutes, or until the cake is light to medium browned, cake edges are ever so slightly pulling away from the sides of the plate and the middle of the cake bounces back when tapped.  There might also be a slight crack or two in the middle of the cake. I usually start checking the cake for doneness after it's been baking for 30 minutes.

10.  Remove the cake from oven and place it on a rack to cool.  Immediately use a knife to go around the outside edge to loosen the cake sides, and then allow the cake to cool on the rack for several minutes.  You want the cake cool enough to handle but still warm for the next step.       

11.  Center the serving plate on top of the cake and carefully flip over the entire thing so cake ends up on the serving plate.  I recommend using potholders to protect your hands when doing this.    

12.  After the cake falls onto the plate, gently remove the baking dish from it and allow the cake to cool completely before serving.

 

Note: If the cake doesn't release onto the plate right away after it's been flipped over, just let it stay there until gravity pulls it down.  If enough butter was used on the bottom, and if the cake is flipped over before the apricots/butter/sugars have a chance to cool and harden, the cake will easily fall onto the plate on its own.

Comments
Add comment...