Apricot Cherry Upside Down CakeRecipe from Martha Stewart's Baking book (page 180) Dave pitting cherries with a chopstick. Works great! Apricots are halved and placed on a mixture of creamed butter and sugar.
The batter has almond paste, cornmeal and some vanilla and almond extract (next time, I would drop the almond extract as there was a bit too much almond flavor). The eggs are separated and the whites are folded into the mix.
We cooked the cake using the "convection" feature of the new oven. We lowered the temp a bit and ended up cooking it around 70 minutes. It turned out nicely, but I don't know if it made a difference. I'd like to try cookies on convection next (hint, hint Dave!)
I would definitely bake this again! Baked cherries are so sweet and delicious.
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6 comments:
Wow Mary - that upside down cake looks awesome. Two of my favorite fruits - cherries and apricots! Tell Dave and Phil I say hi.
What a great looking cake. i love cherries!
this looks so good! i've never made an upside down cake before but i think i have to now. i think i'm actually drooling!
btw, thanks for the good wishes for Arthur. i think he's feeling all the love coming to him.
It was fun being the Food Librarian's beautiful assistant for a day - cherry juice on my fingers and all. The cake tasted just a good the second day! Once I get myself a food thermometer, I will have to take my own stab at baking!
YUM! i love anything with fruit, esp upside down cakes :) try the toffee pineapple upside down cake in my blog, i promise it won't disappoint :)
I would love to comment on your scones, but this post was to beautiful to pass up. So simple and elegant. Great great job.
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