Ingredients: |
Ingredients: 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
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Directions: |
Directions:Preheat oven to 350º. 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. |
This recipe for Apricot Upside-Down Skillet Cake is from