Apricot Upside-Down Cake

  • 1 stick butter
  • 1 cup brown sugar
  • 1/2 cup walnuts, chopped
  • 1 large can apricots in syrup
  • 3 eggs, separated
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Preheat the oven to 375 degrees.

Melt the butter in a 9 or 10 inch cast iron skillet.  Stir in the brown sugar and the nuts.  Arrange the apricots, cut side up, in the pan. Save the liquid.

In a large bowl, beat the egg yolks. Add the sugar, mix well, and beat in 8 tablespoons of the apricot juice.  Add the vanilla.

Mix the dry ingredients together.  Mix into the yolk mixture.

Beat the egg whites until stiff and fold into the batter.  Pour over the apricots.

Bake about 1 hour. 

Print Recipe

Contacting Ruth
Agent
Kathy Robbins
The Robbins Office
212-223-0720

Lecture Agent
Royce Carlton
Royce Carlton
212-355-7700
info@roycecarlton.com
More recipes
The Gourmet Cookbook

Published: 2004
Editor: Ruth Reichl