Pineapple Apricot Upside-down Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | May 1991 | 1 | Servings | |
INGREDIENTS
| 3 | T | Unsalted butter, melted |
| 1/2 | c | Firmly packed brown sugar |
| Four 1/4-inch-thick fresh | ||
| pineapple rings | ||
| plus 2 tablespoons finely | ||
| chopped | ||
| fresh pineapple | ||
| 6 | Dried whole apricots plus 2 | |
| tablespoons | ||
| finely chopped | ||
| 1 | c | All-purpose flour |
| 1 1/4 | t | Double-acting baking powder |
| 1/4 | t | Salt |
| 1/3 | c | Vegetable shortening |
| 1/2 | c | Granulated sugar |
| 1 | Egg | |
| 1 | t | Vanilla |
| Whipped cream as an | ||
| accompaniment |
INSTRUCTIONS
In a buttered 9- by 1 1/2-inch round cake pan combine well the butter and the brown sugar and press the mixture evenly onto the bottom of the pan. Cut the pineapple rings in half and arrange them, patted with paper towels, and the whole apricots, smooth sides down, decoratively on the sugar mixture. Into a small bowl sift together the flour, the baking powder, and the salt. In a bowl with an electric mixer beat the shortening and the granulated sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Add the flour mixture alternately with 1/3 cup water, beating after each addition, and stir in the chopped pineapple, patted dry, and the chopped apricots. Turn the batter into the pan, spreading it evenly, and bake the cake in the middle of a preheated 350F. oven for 40 to 45 minutes, or until a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a serving plate, and serve it warm or at room temperature with the whipped cream. Gourmet May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3030
Calories From Fat: 1001
Total Fat: 112.3g
Cholesterol: 318.1mg
Sodium: 2024.9mg
Potassium: 2421.1mg
Carbohydrates: 494.7g
Fiber: 20.6g
Sugar: 372.8g
Protein: 33.4g