May 21, 2010

Apricot Sour Cream Upside Down Cake

4 halved, pitted apricots
1 cup flour
1/3 cup light brown sugar
1/2 cup butter, at room temperature, divided use
1/3 cup sour cream, at room temperature
1/4 cup dark brown sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla paste (or extract)
1/2 teaspoon roasted ginger powder
1/4 teaspoon salt
1 egg, at room temperature

Preheat oven to 350. In a large bowl, beat 7 tablespoons of butter and light brown sugar until creamy. Add the egg, sour cream and vanilla paste, beat thoroughly. In a medium bowl, whisk together the flour, baking powder ginger and salt. Add to the sour cream mixture and beat until well incorporated. The batter should be very fluffy and slightly sticky. Use the remaining tablespoon of butter to heavily coat the bottom and sides of a heavy duty 8 inch baking pan. Sprinkle the dark brown sugar over the butter, top with the halved apricots placing them pit side down. Arrange the apricots so they are evenly distributed in the pan, then top with cake batter. Smooth the cake batter to all of the edges and make sure no apricots are peeking out. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely, then invert to serve. Hint: Run a butter knife around the end of the pan if having trouble with the release.

My thoughts:
This a simple, old fashioned cake. No fancy ingredients so there is nothing to detract from that lush apricot flavor. It requires no icing or special skills or equipment. It can go from raw ingredients to baking in the oven in about 10 minutes. And I love it. It is just a really good, honest cake. Despite the caramelized topping, it isn't terribly sweet. Honestly I'd be tempted to eat a slice for breakfast. It does have fruit!