Apricot and Cherry Upside-Down Cake

Summer is here, and that means the summer fruits are out. Farmers' market is brimming with colorful, delicious produce. Who can resist a bag of cherries or cucumbers from the Belarusian lady? Certainly not me. This week there was a deal on cherries: buy two pounds, get one free. Since I was with my parents, I convinced them to buy the two pounds and give the free pound to me. Thus, I had a bag of Flathead cherries that were begging to be made into something fantastic.



Plus, the apricot tree behind my apartment is full of ripe, sweet apricots. So ripe, in fact, they are literally falling from the tree. Squirrels are in heaven.

I decided to make an apricot and cherry turn-over cake. I was drawn to the idea because it's a perfect way to use summer fruit as it's a wonderful combination of textures. The soft fruit, the moist cake, and crusty edges.


It is best to make this in a large cast-iron skillet.

Apricot and Cherry Upside-Down Cake:

Topping:

3/4 cup of packed brown sugar
1/4 cup of butter

Heat the sugar and butter in the skillet on medium heat. Cook until the butter and sugar are melted and just starting to bubble. Remove from heat and allow to cool.
















Cake:

1/2 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cup flour
1 1/2 tsp baking powder
1 tsp vanilla
zest of one lemon
apricots (6-7 large ones, but mine were smaller)
1/3 cup pitted cherries
1 tsp nutmeg

optional: half an apple, chopped
additional chopped apricots


1. In a large bowl, blend the butter and sugar. Add the eggs and milk. Beat until blended.


2. Slowly add the flour. Mix. Add the salt, baking powder, vanilla, lemon zest, and nutmeg. Blend until smooth. I also added half a chopped apple and several chopped apricots for added texture. This is optional.

3. Pit the apricots and slice. Slice the cherries in half and remove the pits. Arrange the sliced apricots and cherries in concentric circles in the skillet on top of the cooled sugar mixture.












4. Pour cake batter over the fruit. Be sure to spread it to the edges of the skillet.













5. Bake in a 350 degree oven for approximately 45 minutes or until the cake tests done (insert a knife in the middle and if it comes out clean, the cake is done!). Remove from oven.




6. This step is very important. No matter how much you want to try the cake, you have to let it cool. Otherwise it will not come out of the pan in one whole piece. After it is cooled, run a knife around the edge of the cake to loosen the hardened sugar from the skillet. Place a large plate over the skillet and flip. The skillet is heavy so use two hands. My cake needed a little additional prying to remove it from the skillet. Enjoy!