Chocolate Marble Apricot Upside-Down Cake

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 40 mins

Ingredients

Topping and Fruit:
1cup dried apricots, quartered
2/3cup apricot or peach juice, heated
1/2cup fruit-only apricot spread
3tablespoons butter, melted
2/3cup packed light brown sugar
Cake:
1/3cup butter, softened
2/3cup sugar
1teaspoon vanilla extract
1-- egg
2cups minus 2 tablespoons all-purpose flour
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon salt
1cup buttermilk
Chocolate Swirl:
1tablespoon unsweetened cocoa
1ounce semi-sweet or bittersweet chocolate, coarsely chopped

Instructions

  1. To prepare topping and fruit, place apricots in a heatproof bowl; pour boiling juice over them. Soak 45 minutes.  Drain, reserving juice and fruit. Combine juice with fruit spread.
  2. Preheat oven to 350F.
  3. Coat a 9- or10-inch cake pan with cooking spray. Pour in melted butter. Sprinkle brown sugar over butter, pressing with fingertips. Spoon juice mixture over sugar; top with apricots.
  4. To prepare cake, place butter and sugar in a large bowl; beat with a mixer at medium speed until fluffy. Beat in vanilla and egg.
  5. Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beating well after each addition. Spread two-thirds of the batter over fruit.
  6. Add cocoa and chocolate to remaining batter. Drop chocolate batter, by spoonfuls, over vanilla batter. Swirl batter with a knife tip, being careful not to stir apricots.
  7. Bake 40 to 45 minutes, until vanilla portions of cake are golden brown. Remove from oven, cool 10 minutes, and invert onto a serving plate.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 540
  • Glycemic Load 14
  • Fat 15g
  • Saturated Fat 9g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 55mg
  • Sodium 400mg
  • Potassium 380mg
  • Carbohydrate 96g
  • Fiber 3g
  • Sugars 57g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 15%
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