So while I am on my red currant kick, and because we have soooooo many of them right now, I decided to make something else with currants …. an upside down cake. I also had found some smallish apricots at the farm last week, so it made the perfect combination.Super sweet apricots, wicked tart red currants. The perfect balance.
Ingredients
6 small apricots, halved and pit removed
1/2 cup fresh red currants
Juice from half a lemon
3/4 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar, divided
6 tablespoons butter, divided, softened to room temperature
1/3 cup firmly packed light brown sugar
1 teaspoon vanilla paste (or the seed of one vanilla pod)
1 large egg
1/3 cup sour cream
Whipped cream or ice cream for serving
You will also need an 8 or 9 inch cake pan.
Directions
Preheat oven to 350F. Spray bottom and sides of your cake pan. Halve and de-pit your apricots, and toss in lemon juice. Sift together cake flour, baking soda and baking powder and salt and set aside.
In a medium, non-stick skillet over medium heat, melt 3 tablespoons of butter. Add 1/2 cup granulated sugar cook until it becomes a deep golden amber color, stirring frequently with a wooden spoon. Pour the melted butter-sugar mixture.
Sprinkle brown sugar on top and then arrange apricots slices in a circular pattern in pan on top of sugar. Add red currants in areas not covered with apricots. Set aside.
Cream together remaining 3 tablespoons butter, remaining 1/2 cup sugar and vanilla paste until creamy. Add egg and beat until just incorporated. Add sour cream and blend. On low speed, add flour mixture and beat just until combined stopping to scrape the sides a few times. Pour batter onto apricots and smooth out to the edges.
Bake 35-40 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Run a knife around the edges to release and invert onto a cake plate allowing the cake to cook another 10 minutes. After those inverted 10 minutes, lift off the cake pan. Serve with fresh whipped cream.
