Tuesday, January 10, 2012

Fresh Apricot And Cranberry Upside Down Cake


















Lately ,I have taken a liking to using fresh fruits in cakes...can't blame me for I have so much of fresh fruits in the fridge and they rot faster then we can consume them all.  Cousin Piggy gave me 3 packets more of OceanSpray fresh cranberries and two punnets of fresh apricots as CNY pressies....awwww so sweet of her . Thanks Cousin Piggy for these seasonal fruits !   I searched for a upside down cake recipe from the net and found one good one from David Lebovitz's site . Talking about David Lebovitz, I think I want to add his books to my collection......noted in my list of to get books :p  Shhhhh....never let the Wild Boar knows about this or my mission will not get accomplished :p  This cake is awesome. I love the tangy-ness, tart-ness and caramel sweetness of this upside down cake.  The moist texture of the cake is something that will make it addictive.  I replaced the milk with plain yoghurt and it turned out fantabulous !

















I really love this cake and adding the cranberries was right as David suggested , you can add in any berries and the cake will turn out great.  These two fruits are seasonal and cranberries can be kept in freezer for months....so rest assured I will be giving you more of fresh cranberry recipes in the coming days :))) I have 3 more packets sitting snugly in a corner of my freezer !  Meanwhile , drools as much as you like or even better try this recipe out if you still have cranberries in your freezer and I am sure you have your family asking for more.  You can use nectarine or plums, it will taste just as good.  This is a great cake to serve your guests after a wonderful meal.  You can serve it with icecream and I bet it you will have your guests asking for more invites :)))  


















do not envy me...I have a wonderful Cousin Piggy who
will think of me even when she goes shopping at the
supermart. The apricots and cranberries are from her...
Thank you CP for being so thoughtful


















the vibrant colors of the fruits
lights up my life and the wonderful flavor
they exude makes the cake heavenly


















once the cake leaves the side of the pan, it is ready 
to remove it from the pan..with the bottom faces upward
wow...once turned over
you have the fruits smiling at you ..........
a beautiful upside down cake


















you know... I love this deep pastry pan...
I can use it for baking quiche and it is perfect
 for my upside down cakes :)


















every mouthful is really heavenly....I can imagine how great
this is with a large scoop of vanilla ice cream.....yummy !



Fresh Apricot And Cranberry Upside Down Cake 


One 10-inch (25cm) cake, 8-10 servings
You have some latitude with the fruits that you use. Just make sure that whatever you use covers the bottom in a substantial layer, around double-thickness, since the fruit will cook down while baking and settle nicely into place. Berries and such as good nestled in the gaps between the slices of fruits.
For the fruit layer:
3 tablespoons butter (45g), salted or unsalted
3/4 cup packed (135g) light brown sugar *
I reduced to 100g
fruit: 8 quartered plums or apricots, 3-4 thickly-sliced pears or nectarines, or 2 cups cranberries; add a
 handful of huckleberries, cherries, raspberries, or another bushberry *
I used fresh apricots and cranberries
For the cake layer:
8 tablespoons (115g) unsalted butter
3/4 cup (150g) sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature.
1 1/2 cups (210g) flour
1 1/2 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon salt
1/2 cup (125ml) whole milk, at room temperature
1. Melt the 3 tablespoons (45g) of butter in a cast iron skillet, or cake pan (see Note). Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. Remove from heat and let cool.
2. Once cool, arrange the fruit in a pinwheel design, added berries if desired. Set aside.
3. To make the cake, preheat the oven to 350F. (190C)
4. Beat the 8 tablespoons 9115g) of butter and sugar until fluffly. Add the vanilla, then the eggs, one at a time, until smooth.
5. Whisk or sift together the flour, baking powder, and salt.
6. Stir in half of the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix: stir just until the flour is barely incorporated into the batter.
7. Spread the batter over the fruit, then bake for 45 minutes to one hour (depending on the size of the pan, and the thickness of the batter.) The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.
8. Remove from oven, let cool about 20 minutes, then place a cake plate on top, and wearing oven mitts, flip the cake out on to the plate, taking care, as there may be some hot caramel that might escape.
Serving: Upside Down Cake is best served warm, perhaps with whipped cream or vanilla ice cream. It can be made in advance, left in the pan, and rewarmed in the cake pan or skillet right before serving. It’s also very good rewarmed in a microwave, and served immediately. :-



Bon Appetit !



*         *        *





13 comments:

  1. Your apricot cake looks so attractive. I want to have a bite, hehe...

    ReplyDelete
  2. Wow, you really have a lot of fresh fruits recently. I still have half a packet of cranberries in my freezer, searching high and low for recipes to use up that, hehe. Your cake looks good, maybe I should give it a try!

    ReplyDelete
  3. you hv been coming up with nice recipes with cranberry..love it!

    ReplyDelete
  4. Oh how I love apricot cake! I have never had an upside down cake, if you can believe it - not a thing I know much from Germany. Looks amazing, though!

    ReplyDelete
  5. This looks fantastic! I can't get fresh apricots here for a few more months but you'd better believe I'm bookmarking this for then

    ReplyDelete
  6. Oh my. So much for Atkins :) This looks fabulous indeed. I came looking for your brioche and was distracted with this gorgeous creation that is making my mouth water. I also loaded up on cranberries in the freezer so i may need to try this one out !!

    ReplyDelete
  7. Christine....haha yea it is good and it is addictive too :p


    Min....yea now I have 3 packets in the freezer :p You should try this recipe but reduce the sugar unless you have a sweet tooth .


    Lena :) yea..and I have 3 more packets...I simply love them in my cakes :)


    Kiri W...oh then you must definitely try this upside down cake..it is fantabulous !


    Janet....you can use any other fruits like nectarine and plums..they will turn out good too :)


    Tricia....yesss definitely..you will love David's version of it..thumbs up especially with a scoop of vanilla ice cream...YUM!

    ReplyDelete
  8. I would not have thought to use this combination. It sounds wonderful and your cake really is a feast for the eyes. I hope you have a great day. Blessings...Mary

    ReplyDelete
  9. Elin, I definitely want to try this. Love all the fresh fruits on top!

    ReplyDelete
  10. Mary....it is a great combo, I would not have thought of it too if not for David Lebovitz :)


    Ann....yea you will love the combination :)

    ReplyDelete
  11. What a perfect use for all that wonderful fresh fruit! I love upside down cakes, this one sounds wonderful!

    ReplyDelete
  12. hi Elin, is this cake similar or even better than the cranberry upside down cake?

    I baked the cranberry upside down cake recipe that you shared n it is heavenly :) thks alot for your generous sharing. Blessed CNY!
    May

    ReplyDelete
  13. Beth Michelle.....yes, fresh fruits are the most ideal for upside down cakes and this is one heavenly one ! :)


    May....you are welcome to the recipe. They are both GOOD ! The difference is in the cake texture and the taste is different. You have try this to know the difference. This is heavenly and I can't stop at a slice :p You too, have a blessed CNY "Gong Xi Fa Cai" !

    ReplyDelete