APRICOT UPSIDE-DOWN CAKE

APRICOT UPSIDE-DOWN CAKE image

Yield 8 servings

Number Of Ingredients 14

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1/2 cup packed brown sugar
8 ripe apricots, each cut in half and pitted
1 1/4 cup all purpose flour
1/2 cup granulated sugar
1/4 cup cornmeal
1 1/4 tsp. baking powder
1/2 tsp salt
1/2 tsp baking soda
3/4 c. low-fat buttermilk
2 large eggs
2 tbsp margarine or butter, melted
2 tbsp canola oil
1 tsp freshly grated lemon peel
1 tsp vanilla extract

Steps:

1. Preheat oven to 350. Spray 10 in cast iron or ovenproof skillet with nonstick cooking spray. Sprinkle brown sugar evenly over bottom of skillet. Arrange apricot halves, cut side down, over brown sugar. 2. In large bowl, whisk flour, granulated sugar, cornmeal, baking powder, salt and baking soda until blended. In small bowl, whisk buttermilk, eggs, margarine, oil, lemon peel and vanilla extract until blended. Add buttermilk mixture to dry ingredients and fold with a spatula until just blended. Pour batter over confectino apricots and spread to cover evenly. 3. Bake 35 to 40 minutes, or until toothpick inserted in center of cake comes out clean. Let cool in skillet on wire rack 10 minutes. Run knife around side of skillet. Place platter on top of skillet and carefully invert cake onto platter. Remove skillet. Cool cake slightly to serve warm, about 30 minutes.