Apricot-Cherry Upside-down Cake
July 3, 2011 § Leave a Comment
The other day I was sitting on our rooftop balcony, overlooking the grassy area between the houses on our block, wearing Ray-Bans, book in hand, wanting for a friend to arrive. This cake was sitting on a heavy wood cutting board on the table and places were set for two people. The plates may have been a bit chipped, but this cake came out of the pan perfectly intact; so perfectly in fact, that I still like looking at the pictures of it in awe at how pretty it was.
Upside-down cakes make me really nervous. Actually, cakes made me nervous in general. I always, always manage to skip a step in the recipe and never wait long enough for them to cool and end up with a cake that needs significant patching up. Add to that the stress of having to flip something upside down, and I’m left with that brief but sickening moment wondering if I’m going to end up with a picture perfect slab of cake or a gooey, broken lump of cake and cooked fruit. But that queasiness was gone in a flash when this cake overturned beautifully.
We ate some for lunch that day, some for breakfast the next day, some with a glass of Slivovitz the next night. Basically everyone I know if this city ate some of this cake, which is a very good thing because there was quite a bit of it. The other point of triumph is that I finally found some produce that was more than just edible here. In the states, I would never pick up a basket of cherries at a corner store, from a table right next to the liquor shelves. But I will say that the apricots I purchased here were the first fresh apricots I have ever enjoyed eating in my entire life.
How’s that for eating in the Czech Republic?
Apricot-Cherry Upside Down Cake
Adapted from David Lebovitz
Makes one 13 x 10 inch slab cake
For the fruit layer:
6 tablespoons butter (90g)
1 1/2 cups packed (270g) brown sugar
About 20 apricots, quartered
2 cups of cherries, halved and pitted
For the cake layer:
8 tablespoons (115g) unsalted butter
3/4 cup (150g) sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups (210g) flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (125ml) plain yogurt
In a saucepan, melt the 6 tablespoons of butter. Add the brown sugar and stir constantly until the sugar is melted and begins to bubble. Remove from heat and pour into the baking dish. When the caramel mixture is cooled, top with rows of cut fruit. Set aside.
Preheat the oven to 350F (190C).
Cream the 8 tablespoons of butter and sugar until fluffly. Add the vanilla, then the eggs, and beat until smooth.
Stir together the flour, baking powder, and salt. Fold in half of the flour mixture, then the yogurt, then the remaining dry ingredients. Mix until the flour is just incorporated.
Spread the batter over the fruit layer and bake for about 40 minutes. The center of the cake will be set and the fruit may bubble around the edges when it is done. Remove the cake from the oven, let cool for about 20 minutes and flip the cake out onto the plate.