Apricot Upside Down Cake [recipe in the description]
Apricot Upside-Down Cake Recipe
Topping:
56g butter, melted
100g brown sugar (½ cup)
8-10 apricot halves, pitted (or enough to cover the bottom of the pan)
Cake:
177g cake flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
Wet Ingredients:
85g butter, softened
150g granulated sugar
1 full egg
80g sour cream
1 tsp vanilla extract
2 tbsp milk
Instructions:
1. Prepare the topping: Preheat the oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch cake pan, and sprinkle the brown sugar evenly over it. Arrange the apricot halves cut side down on top of the sugar.
2. Mix dry ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a separate bowl, cream the softened butter and sugar until light and fluffy.
4. Add wet ingredients: Beat in the egg, followed by the sour cream and vanilla extract.
5. Alternate adding flour and milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.
6. Bake: Pour the batter evenly over the apricots and spread it out with a spatula. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Cool and invert: Let the cake cool for 10 minutes, then invert it onto a plate.
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