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Apricot Upside-Down Skillet Cake Recipe

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This recipe for Apricot Upside-Down Skillet Cake, by , is from The Mitchell/Mays 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!

Pam Mays


1-1/2 sticks unsalted butter, divided
1/4 cup apricot preserves
1/2 cup brown sugar
15 - 20 small apricots, split lengthwise and seeded
2/3 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup granulated sugar
2 large eggs, at room temperature
1/2 cup milk
1 teaspoon vanilla
Whipped cream or vanilla ice cream for serving, optional

Preheat oven to 350. Melt 6 Tablespoons butter in an 8-inch cast-iron skillet over medium-high heat until foam subsides. Then add apricot preserves, whisking or mashing with a fork until evenly combined. Sprinkle brown sugar over top in an even layer, then arrange the apricots on top, cut side down, and cook, undisturbed, for 3 minutes. Let cool completely, about 30 minutes.

Meanwhile, whisk cornmeal, flour, baking powder, and salt in a medium bowl. Using a mixer; beat remaining 6 Tablespoons butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, scraping bowl between each addition, then mix in milk and vanilla. Reduce speed to low, then beat in cornmeal mixture in 2 batches.

Drop batter evenly over apricots, smoothing top with a spatula. (Melted butter mixture will rise around sides.) Bake until golden brown around edges and a toothpick inserted into center comes out clean, 28-30 minutes. Place an inverted serving platter over skillet, then, wearing oven mitts, invert skillet and platter; remove skillet. Let cool slightly, then serve with whipped cream of ice cream.




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