Kaes_Apricot_Upside_Down_Cake

 

 

Kae’s Apricot Upside Down Cake
By Kathern Ottesen circa 1952. Although simple, this was always crowd pleaser at
dinner parties. Preparation time for the cake is about 20 minutes making this a simple
quick dessert.

Pre-Heat oven to 375o F.
 

Allow all ingredients time to come up to room temperature.
1/4 cup melted butter
1 cup tightly packed brown sugar
1 cup sugar
3 eggs, separated. Beat egg whites to thick peaks.
Large can of drained apricot halves in heavy syrup, reserve liquid
1 Cup all purpose flour
1 teaspoon baking powder

In an 11 by 7 rectangular cake pan, pour melted butter. Cover the bottom on pan evenly
with brown sugar. Line bottom evenly with apricot halves, round-side down, placed on
top of the brown sugar.
Combine and mix flour and baking powder. Separate eggs. Beat egg yolks lightly. Into
the beaten yellows, add 1 cup sugar then start with 5 tablespoons of reserved apricot
syrup. (Add another tablespoon of the reserved apricot syrup if the mixture is too thick.)
(You may add some Cream Sherry instead, if you run out of apricot syrup.) Add this to
flour mixture, beat, and then finally fold in the egg whites. Don’t over work the batter.
It’s okay if the eggs whites are not 100% mixed in. Pour batter over apricot halves.
(Don’t over fill the pan.) Bake for 45-55 min. or until deep golden brown. Serve portions
slightly warm, inverted, apricot side up, with dollops of whipped cream or sweetened
French clotted cream.