Pistachio and Apricot Upside-Down Cake

By jeenikeen

Ingredients

• Topping:
• 1/4 cup (50 mL) packed brown sugar
• 1/4 cup (50 mL) honey
• 3 tbsp (45 mL) unsalted butter
• 1 pkg (250 g) dried apricots
• Cake:
• 1-1/2 cups (375 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) granulated sugar
• 3/4 cup (175 mL) unsalted butter, softened
• 1/2 cup (125 mL) PC Pistachio spread
• Substitute for 3 eggs
• 1 tsp (5 ml) pure vanilla extract

Details

Preparation time 15mins
Cooking time 90mins
Adapted from presidentschoice.ca

Preparation

Step 1

1. Preheat oven to 325°F (160°C). Spray an 8-inch (1.2 L) round cake pan with 2-inch (5 cm) high sides with cooking spray; line bottom of pan with parchment paper.
2. Topping: Melt brown sugar, honey and butter in small saucepan over low heat (or microwave on HIGH in microwave-safe bowl for 30 seconds), stirring to combine. Pour in bottom of cake pan, spreading evenly. Arrange apricots snugly in circle around edge of pan; repeat with remaining apricots to cover bottom of pan.
3. Cake: Whisk flour, baking powder and salt in bowl; set aside. In separate bowl, combine granulated sugar, butter and pistachio spread. Beat on medium speed until smooth and creamy, about 1 minute. Beat in eggs, 1 at a time, beating after each and stopping to scrape down bowl once or twice, until blended. Beat in vanilla. Add flour mixture; beat on low speed just until combined. Spread batter in pan over top of apricots.
4. Bake in centre of oven until toothpick inserted in centre of cake comes out clean, 65 to 75 minutes. Let cool in pan on rack for 10 to 15 minutes.
5. Run knife around edge of pan. Invert 10-inch (25 cm) plate over pan. Holding plate and pan tightly together, invert cake onto plate. Peel off parchment paper. Serve warm.