How To make Chocolate Upside Down Apricot Cake
2 tb Butter
1/3 c Butter
1/2 c Light brown sugar; packed
16 oz Canned apricot halves;
-drained 10 Maraschino cherries; halved
3/4 c Sugar
1/4 c Hersheys cocoa
1 ds Cinnamon
2 lg Eggs
1 3/4 c Cake flour
1 ts Baking soda
3/4 c Milk
1/2 ts Vanilla
Heat oven to 350 degrees. In 9" square baking pan, melt 2 tbsp butter in oven. Remove from oven. Stir in brown sugar. Arrange apricot halves rounded side down, and cherries in the pan. Set aside. In small mixer bowl, beat 1/3 sup butter and granulated sugar until light and fluffy. Add cocoa and cinnamon, beat until well blended. Stir in vanilla. Pour batter into pan over fruit. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. With metal spatula, loosen sides; invert cake onto serving plate. Serve warm. NOTE: Now, I didn't want a square cake so I baked this in a 9-cup Bundt pan, well sprayed with Baker's Joy. It took a
little less than 40 minutes, and was very full - could have used a 12 cup pan, I think. With the apricot halves arranged in the large depressions, and slices in the small ones, and cherries here and there it's very beautiful, most unusual and tastes wonderful. From the 1934 Hersheys' Cookbook: JOANN MILLER (TXRM93A) -----
How To make Chocolate Upside Down Apricot Cake's Videos
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.
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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.
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Simple Apricot Cake
I'm happy to be back here after a long, unintentional break. My creativity usually plummets during summer and this year has been no different, perhaps even a little bit more so than usual. But, I'm really excited to get back to posting, especially in time for my favorite season of the year.
I've moved into a new studio since the last time I posted, and it feels sooo good after working at home for so long. This is the first recipe video I've recorded there, and I can't wait to share more from the studio! I wanted to bake something simple just to test the oven and to see how things would work. One thing I now know I need is an extension cord, that's why you don't see an electric whisk in the video ;-) But I do recommend you use one for creaming the butter and sugar.
Apricot Upside Down Cake | Splendid Cuisine
Ingredients:
4 oz (113 gr) butter
3/4 cup brown sugar
1 tablespoon honey
1 cup walnut halves
15 oz Apricots in heavy syrup (discarding the syrup)
For the batter-
4 eggs
3/4 cup granulated sugar
1 tablespoon oil
1 teaspoon Vanilla extract
1 cup flour(sifted)
3 teaspoons baking powder
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Deserts
Spice Cake
Pumpkin Pan Cake
Maple Nut Caramelized Popcorn
Orange Loaf Cake
Peanut Butter Cookies
French Apple Bake
French Macaroons
Bouyiourdy (Turkish version of Saghanaki)
Pesto
Loukoumades
Lemon Bar
Banana Bread
Paksimathi Medallions (Biscotti)
Almond Oatmeal Cookies (Gluten-free)
Cognac Chocolate Cake
Atayef (Stuffed Pankaces)
Apricot upside-down cake
Chocolate Cake
Teta’s Ourshellah (Biscotti)
Cinnamon Rolls
Melomakarona
Koulourakia
Vasilopita (New Year’s eve Sweet Bread)
Savory meals and snacks
Rosemary Chicken
Stuffed Mushrooms
Greek Pita
Shrimp Saghanaki
Lahmacun (Turkish street food)
Kebab
Tri-Tip Roasted with fennel Rub
Pastitsio
Falafel
Cheesy Meatball Pasta
Vegan Green Fava Beans
Baba Ghanoush
Vegan Stuffed Tomatoes and Peppers
Creamy Lentil Soup
Vegan Eggplant Stew
Fennel Chicken
Hummus
Peach Upside-down Cake | Waitrose & Partners
Partner and Food Editor Silvana Franco shows you how to make a nostalgic favourite: upside-down cake. Juicy peaches in Marsala syrup are a perfect match to the soft, vanilla-scented almond sponge.
Ingredients and full recipe can be found below.
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 10
Ingredients:
300g caster sugar
275g butter, softened, plus extra for greasing
150ml Marsala wine
4 peaches, stoned and each cut into 8 wedges
200g self-raising flour
60g ground almonds
1 tsp baking powder
1 tsp vanilla extract
5 medium Waitrose British Blacktail Free Range Eggs
Half fat crème fraîche, to serve
For the full recipe |
To visit our website | waitrose.com
COOKING ~ APRICOT CHOC CHIP CAKE WITH COCONUT ~ BAKING
Hi everyone,
Well, I've been crafting and painting wooden flourishes on and off for the last three days and decided I needed a change of something to do, so here we are in the kitchen, baking a yummy Apricot Choc Chip Cake with Coconut. I got the recipe online from Women's Weekly Food. Let me know if cooking/baking is something you'd like to see again in the future. I do enjoy making these videos, they just take a bit more preparation and time. Thanks for watching and please subscribe, like and share. Don't forget to click that little bell to receive new video notifications.
DISCLAIMER: This video is not made for 13 year olds and under.
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APRICOT CHOC CHIP CAKE WITH COCONUT
Ingredients:
1 cup chopped dried apricots
1 cup apricot nectar (if you don't have apricot nectar, place one cup of water in pan with chopped dried apricots, set on stove and simmer for about ten minutes to soften)
125g butter
2/3 cup raw sugar (I used raw caster sugar)
2 eggs separated
1 and a half cups of coconut (I used 1 cup)
1 and a half cups of self raising flour
1/2 cup of choc bits
Method:
Preheat oven to 180C or 360F
Grease a round cake tin. (I used rectangular tin as I don't have round).
Soak the apricots in the nectar for an hour (or do as I mentioned above).
Cream the butter and the sugar until light and fluffy.
Add egg yolks one at a time, beating well after each one.
Stir in the coconut, then half the sifted flour, and half the apricot mixture.
Add remaining flour, apricots and the chocolate chips.
Beat the egg whites until soft peaks form and fold into the mixture.
Bake for 1 1/4 hour. (I turned the heat down after 15 minutes and covered the tin with alfoil as the cake had darkened enough in that time). I then baked for a further 35 minutes and the cake was baked. Total cooking time for me was 50 minutes. Check your temperatures and cake during your cooking time, as ovens may vary and you may not need to bake your cake mixture for the time stated in original recipe.
Once baked, let stand for 5 minutes before turning out onto a wire rack.
SUMMER APRICOT UPSIDE DOWN CAKE
Cynthia teaches how to plant, grow and prune Apricot Trees and Elisa teaches the easiest and most delicious Summer Apricot Upside Down Cake!!
#apricots #gardening #gardentotable #cake #utah #growfoodnotlawn #growsomethinggreen