MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot Cornmeal Upside Down Cake
Categories: Cakes
Yield: 1 Cake

1/2 c Brown sugar; packed
4 Whole ripe apricots
1 c All-purpose flour
1/2 c Granulated sugar
1/2 c Corn meal
1 1/4 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
3/4 c Buttermilk
2 lg Wggs; at room temperature
2 ts Unsalted butter; melted
3 tb Canola oil
1 ts Lime zest; freshly grated
1 ts Vanilla extract

Wash the apricots if using fresh. Cut each cut in half and pit them.
Set aside. If using canned apricots, drain them and discard the
liquid.

Preheat oven to 350°F. Grease a 8" cake pan with at least 2" high
sides. Sprinkle brown sugar evenly over bottom of skillet. Arrange
apricot halves, cut side down, over brown sugar.

In a large bowl, whisk flour, granulated sugar, cornmeal, baking
powder, salt, and baking soda until blended.

In a small bowl, whisk buttermilk, eggs, butter, oil, lime zest, and
vanilla extract until blended.

Add buttermilk mixture to dry ingredients and fold with a spatula
until just blended. Pour batter over apricots and using a spatula
spread evenly.

Bake 30 to 35 minutes, or until skewer inserted in center of cake
comes out clean. Mine took 32 minutes.

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.

Notes:

I thought that just 4 tb oil & butter for a 10" cake was less. So I
increased the oil quantity by 1 tb.

If you like your cakes very sweet, then you may need to increase the
sugar quantity in this recipe.

This recipe will work well with all kinds of fruits.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
apricot-cornmeal-upside-down-cake.txt>

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