Ingredients
-
4
-
2
-
3/4
-
8 - 12
-
8
-
3/4
-
1
-
1/4
-
3
-
2/3
-
1
-
1
-
1/4
-
-
Directions
Plum – Apricot Upside-down Cake, If you can’t get decent fresh apricots, drained canned apricots will do just fine Serve with softly-whipped cream flavoured with a few drops of almond extract , I made this cake to take to a get together tonight, and used canned apricots, I was pleased with the way it baked out, thanks Evelyn! Kitten:), If you can’t get decent fresh apricots, drained canned apricots will do just fine Serve with softly-whipped cream flavoured with a few drops of almond extract
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Steps
|
1
Done
|
Set Oven Rack in Center and Preheat Oven to 375f. |
|
2
Done
|
in a 10 Inch Cast-Iron Skillet, Combine the 2 Tblsps Butter and the Brown Sugar and Cook Over Medium Heat, Stirring, Until Melted. |
|
3
Done
|
Remove the Skillet from the Heat and Arrange the Plums and Apricots, Cut Sides Up, Snugly and Attractively in a Single Layer in the Melted Sugar. |
|
4
Done
|
in a Large Bowl, Beat Together the Remaining Butter and Sugar Until Light and Fluffy. |
|
5
Done
|
Beat in the Extracts, Then Add the Eggs, 1 at a Time, Beating Until Smooth After Each Addition. |
|
6
Done
|
Stir in the Almonds, Then the Flour, Baking Powder and Salt. |
|
7
Done
|
Spoon the Batter Over the Fruit and Smooth It. |
|
8
Done
|
Bake For About 35 Minutes, or Until Lightly-Browned and Cake Springs Back When Lightly Pressed With a Fingertip. |
|
9
Done
|
Let Cool For a Few Minutes. |
|
10
Done
|
Invert Onto a Cake Plate and Carefully Remove Skillet. |
|
11
Done
|
Serve Warm or at Room Temperature. |
