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    Chocolate Apricot Upside-Down Cake


    Source of Recipe


    Aunt Saunny

    For the apricots
    1 1/4 cups dried apricots
    1 1/2 cups water
    1/2 cup granulated sugar
    1/2 cup apricot brandy
    3/4 cup dark brown sugar
    1/4 cup melted butter

    Simmer apricots, water, sugar and brandy in large saucepan for about 10 minutes. Drain, reserving about 1/4 cup of cooking liquid. Take 4 tablespoons of the reconstituted apricots and purée with poaching liquid in a food
    processor. Melt brown sugar and butter together in saucepan until hot and bubbling. Add apricot purée and cook together, about 30 seconds.Immediately spread mixture
    on bottom of 9-inch cake pan well coated with nonstick cooking spray. Arrange remaining apricots in concentric circles atop mixture.

    For the cake
    1 1/2 cups cake flour
    3/4 cup granulated sugar
    4 1/2 tablespoons dark cocoa powder
    1/8 teaspoon salt
    1 1/2 teaspoons baking soda
    3/4 cup mayonnaise
    3/4 cup cold coffee
    3/4 teaspoon vanilla extract

    Sift together cake flour, sugar, cocoa powder, salt and baking soda. In mixing bowl, beat together mayonnaise, coffee and vanilla until thoroughly blended. Gradually add dry ingredients and beat until smooth. Pour batter over caramel and apricots in cake pan and bake for about 30
    minutes in 350 degree F oven, or until inserted wooden pick comes out clean. Let cool for 5 minutes, cover with cake plate and invert. Let cool for 15 minutes
    more. Serve with fresh whipped cream.
 

 

 

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