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Apricot Upside-down Cake Recipe

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This recipe for Apricot Upside-down Cake is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MUST USE 10 1/2" IRON SKILLET
1 3/4 tbsp butter
1c light brown sugar
1lg can apricot halves drained
5 eggs separated
1c sugar hold 1bsp reserve
1/4 tsp cream of tarter
1c flour
Directions:
Directions:
Use seasoned iron skillet with PAM sprayed around edge or very lightly wipe whole skillet with paper towel and vegetable oil.

Melt butter in skillet; add brown sugar; heat to carmalize but do not burn. Place apricots sliced side up covering the pan bottom but do not layer--set aside.

Take yolks + 1c sugar (less 1tbsp) and beat very well. To whites add cream of tartar, beat adding 1tbsp sugar. Add a little flour to yolks; fold in whites and remaining flour.

Carefully add to skillet. Bake at 350 35-40 minutes. Let set 10 minutes. Loosen edges and dump on serving plate. Let it stand for 10 more minutes before removing skillet.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2hrs
Personal Notes:
Personal Notes:
After my mother invented this cake, around 1940, my father had it for his birthday every year until he passed in 2005 at 98 years old.

 

 

 

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