How To make Apricot Up Side Down Cake
12 frozen apricot halves
thawed
1/2 Teaspoon lemon juice
1/2 Teaspoon brown sugar replacement
1/4 Teaspoon cinnamon
2 Slices white bread crumbs
1 Teaspoon baking powder
1 Dash salt
2 eggs :
separated
1/3 Cup granulated sugar replacement
3 Tablespoons hot water
1/2 Teaspoon vanilla
Preheat oven to 350 degrees. Combine apricots, lemon juice, brown sugar, and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs, ba king powder, and salt. Beat egg yolks. Gradually beat in sugar until yolks ar e thick and lemon colored. Beat in water, bread crumb mixture and extract. Bea t egg whites with a pinch of salt until stiff, not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servi ngs.
How To make Apricot Up Side Down Cake's Videos
???????? Apricot Cake Recipe #upside-down
Apricot Cake is a must-make cake in the summer and it’s easy to make!You can also use peaches instead of apricots.
Ingredients:
-4 eggs
-110 g sugar
-150 g flour
-1 baking powder
-150 g mascarpone cheese (or cream cheese)
-40 g butter, melted
-6-8 apricots, cored
-vanilla extract (optionnel)
-powdered sugar to dust (optionel)
???? I really hope you enjoy it and don't forget to subscribe & press bell icon (????) so as not to miss the lastest videos ! I am always posting awesome stuff !
If you give it a try, please stop back to share your results. Good Luck! ????
???? ???? ღ FOLLOW ME!
Easy Apricot Cake Recipe | Cooking Craft
This Apricot Cake is so delicious, flavorful, and moist! You make it in less than 5 minutes and you don't need a mixer. Once you try it you'll make it every day! Also, you can use any fruits!
#apricotcake
#apricots
#easycake
CLICK THIS:
Please subscribe to my YouTube Channel:
Like and share!
Facebook:
Instagram:
Ingredients:
2 cups all-purpose flour (280g)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar (200g)
1 1/2 cup chopped and pitted apricots (300g)
150 ml milk
100 ml vegetable oil
2 eggs
1 tsp vanilla essence
powdered sugar
Directions:
1. In a large bowl combine the flour with sugar, salt, and baking powder. Add the apricots and mix.
2. Add the oil, milk, vanilla essence, and eggs and gently mix with a spatula just to combine.
3. Pour the batter into a pan and bake at 170C for 45 minutes or until golden brow.
4. Bon Appetit!
Upside down Apricot cake you should try!
Try this new mixed cake
It tastes amazing!
Apricots in caramel sauce on top
Lemon juice inside the cake
Recipe per request
Apricot cake recipe
Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
Subscribe for more video recipes:
Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon:
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar:
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon:
Buy In The Kitchen with Anna Recipe Book on Amazon:
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon:
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum
Apricot upside down tart - What To Eat Now: Summer
Valentine Warner's summer dessert recipe ideas and a step by step recipe for apricot upside down tart.
In What To Eat Now: Summer, we're going to follow Valentine as he leads us through the delights of summer food -- one of the most exciting parts of the culinary year for the greedy food lover. This will be the definitive guide to food shopping, cooking and eating, telling us exactly what we should be all eating during those long, balmy summer days.
More about Valentine Warner:
Like Market Kitchen on facebook:
Add us on twitter:
Check out the recipes from the show:
Download our most unmissable recipes every week FREE from itunes. Enjoy great recipes from top chefs like Rachel Allen, Matt Tebutt and more. Watch the recipe and freeze frame the handy ingredient list while you're food shopping.
Just click here for the iTunes store and search for Market Kitchen:
market kitchen diaries food and drink seasonal produce ingredients fresh recipe how to cooking cook Market Kitchen Rachel Allen Amanda Lamb Tom Parker Bowles Matthew Fort Matt Tebbutt market kitchen how to tv show yummy what to eat now valentine warner what to eat now: summer
Apricot Upside Down Cake
Get the recipe here:
My favorite kind of cake is not one that has multiple layers and fillings and fancy piped frosting. A fancy cake is great every once in a while, but still, my favorite kind of cake is one that you can steal a wedge or square of right out of the pan and snack on it without even bothering to sit down somewhere. I like my cake casual. I like my cake unpretentious. I like it just like this Apricot Upside Down Cake, which borrows the genius move of putting fruit and sugar in the bottom of the pan so it forms a sweet lovely little saucy topping when the pan gets inverted. After all, if you have soft and sweet syrupy fruit, you won’t even be thinking about frosting.
Website:
Facebook:
Pinterest:
Instagram: