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Author Notes: This is a great summer cake - particularly when stone fruits are ripe and plentiful. I've adapted a sour cream cake recipe from Martha Stewart (the same base as the Lemon Tea Cake I posted) and combined it with an adapted upside down cake recipe from King Arthur Flour to get the final result. The tartness of the apricots blends nicely with the sweetness of the brown sugar and the lightness of the cake. You can also substitute nectarines for apricots. Or, if you're adventurous, add chopped pecans or walnuts to the topping.
This cake is great for potlucks as it serves a crowd. —clcatto
For the topping
- 5-6 ripe (but not too ripe) apricots, sliced
- 1/4 cup unsalted sweet cream butter (1/2 stick)
- 1/2 cup packed light or dark brown sugar
- Preheat oven to 350 degrees.
- In a 9 x 13 cake pan (or similar size) melt 1/2 stick of butter (if your pan is safe for the stove, such as a cast iron baker, you can melt it over a burner right in the pan. Otherwise, melt the butter in the pan in the preheating oven).
- Spread the melted butter evenly over the bottom of the pan, as well as up the sides, with a pastry brush or paper towel (let the pan cool a little so you don't burn yourself).
- Add the brown sugar to the melted butter by sprinkling and pressing it evenly over the bottom of the pan.
- Place the sliced apricots in a single layer over the brown sugar.
- Set aside while you make the cake.
For the cake
- 1/2 cup unsalted sweet cream butter (1 stick), room temperature
- 1 1/2 cups sugar
- 4 eggs, separated
- 1 cup sour cream
- 1 teaspoon pure vanilla
- 1 3/4 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Cream the butter and sugar until light.
- Add egg yolks, sour cream and vanilla and beat until fluffy.
- Sift together flour, baking powder and baking soda and add to the sour cream mixture. Mix until incorporated.
- In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the cake batter.
- Pour into the prepared pan over the apricot topping. Spread the batter evenly.
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean. When the cake has cooled a little, run a knife around the edges to loosen it and invert it on a serving platter. Wait about 30 seconds before lifting the pan off to ensure that the apricot-brown sugar glaze remains intact.
- Serve warm or at room temperature, with or without vanilla ice cream or a dollop of whipped cream. Cake is moist enough to keep for 2-3 days.