Apricots Abound


This week’s find at the Montclair Farmer’s Market – the first of the local apricots. Tree-Licious Farms was the first to have them but they’re available from a number of farms this week. Apricots are difficult to grow in this part of the country so get them while you can!
Apricot Upside Down Cake
Pre-heat oven to 350 degrees
¼ cup butter
2/3 cup sugar
1 tsp. Finely diced candied ginger
2 ½ cups sliced apricots
¾ cup flour
¼ cup cornstarch
1 tsp. Baking powder
Pinch of salt
4 eggs
¾ cup sugar
Zest of half a lemon
1 Tbs. Melted butter
½ tsp. vanilla
Melt sugar with a tiny amount of water in a pan then add butter & ginger
Pour into a 9” round pan and top with sliced apricots
Set aside
Sift first 4 ingredients together and set aside
Whip eggs with sugar & lemon zest till pale in color and thickened
Add dry ingredients to egg mixture and blend till incorporated
Add melted butter and vanilla and mix
Pour cake batter over apricots and give pan a gentle tap to release any air bubbles
Bake in center of oven for approximately 30 minutes or until skewer inserted into center of cake comes out clean
Cool cake then run a knife around the side of the pan
Invert onto serving plate
Garnish with a dollop of whipped cream and slices of apricots if desired
Cat Morris

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