Upsidedownapricotcaramelcrunchcake Recipes

APRICOT UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
• Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
• Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
• In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
• Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
• Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
• Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.

CARAMEL CRUNCH CAKE

Steps:

• Preheat oven to 350F.
• Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
• In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
• Gradually add sugar and continue beating until meringue is firm and stands in peaks.
• Fold batter gently into meringue until just blended; do not stir.
• Gently spoon batter into ungreased tube pan.
• Cut through batter with a knife to break up bubbles and level mixture.
• Bake in preheated oven for 50-55 minutes or until top springs back when touched.
• Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
• Let stand until cool, then loosen with spatula and place on plate.
• Split cake into four layers.
• While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
• Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
• Immediately pour into ungreased shallow metal pan.
• Do not stir or spread; let cool without moving.
• Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
• Whip cream, sugar and vanilla until stiff.
• Spread half of cream between layers and remainder on top and sides.
• Refrigerate until ready to serve.
• Just before serving, cover cake with crushed caramel candy.

APRICOT UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 Degrees.
• Melt 1/2 cup butter in saucepan.
• Pour butter into lightly greased 9 X 13 inch baking pan.
• Add brown sugar to the melted butter and spread evenly in bottom of the pan.
• Place apricot halves in bottom of pan.
• Cake:.
• Combine dry ingredients in mixing bowl.
• Add softened butter, milk and vanilla.
• Beat on medium speed for 2 minutes.
• Add eggs and beat 2 more minutes.
• Pour cake batter over apricots and spread evenly.
• Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
• When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
• Invert cake onto a plate and Enjoy!

UPSIDE-DOWN APRICOT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
• Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
• Sift flour, baking powder, salt, and cinnamon together in a bowl.
• Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
• Bake in the center of the preheated oven, about 45 minutes.

UPSIDE-DOWN APRICOT CARAMEL CRUNCH CAKE

Steps:

• Preheat oven to 350°F.
• Line a 13x9 inch baking pan with foil and grease foil. Set aside.
• Drain apricot halves, reserving juice in a 2-cup glass measuring cup. Add enough apricot nectar to the reserved juice to equal the amount of water called for on the boxed mix (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference). Set liquid aside.
• Cut apricot halves into 1/2-inch-thick slices; set aside.
• Sprinkle brown sugar evenly over bottom of the prepared baking pan. Sprinkle almonds over brown sugar. Arrange apricot slices on top of almonds; set aside.
• Prepare cake mix according to package directions, using the eggs and oil as instructed on the box, except add 1/2 cup oats into dry cake mix and substitute apricot juice mixture for the water called for in directions.
• Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds.
• Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil.
• Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.