Apricot Gingerbread Upside-Down Cake

Name: Apricot Gingerbread Upside-Down Cake
Yield: serves 6
Ingredients: 2 cups dried apricots; 1/2 cup water or apple juice; 1/4 cup unsalted butter; 1 1/2 cups brown sugar; 1/2 cup vegetable oil; 1 large egg; 1/2 cup molasses; 1/2 cup warm water; 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 tablespoon ground ginger

December 9, 2011

This is a flavorful variation on the timeless pineapple upside-down cake. Here dried apricots are used, but the cake can be made with a variety of dried or preserved fruits with equally good results. It’s excellent topped with a dollop of whipped cream, ice cream, or creamy Greek-style yogurt.

Cooks' Note

Suggested Beverage: A Canadian ice wine such as Gray Monk from the Okanagan Valley, which has a lovely note of apricot.

Recipe notes

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