The best delicious Pineapple Apricot Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Apricot Upside-down Cake recipe today!
Hello my friends, this Pineapple Apricot Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Apricot Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Apricot Upside-down Cake.
What Makes This Pineapple Apricot Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Apricot Upside-down Cake.
Ready to make this Pineapple Apricot Upside-down Cake Recipe? Let’s do it!
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3 tb 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 ts Double-acting baking powder
1/4 ts Salt
1/3 c Vegetable shortening
1/2 c Granulated sugar
1 lg Egg
1 ts Vanilla
Whipped cream as an
-accompaniment
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.
Yields
1 servings
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