1/2 cup packed brown sugar
4 whole ripe apricots
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup cornmeal
1 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
3/4 cup buttermilk
2 large eggs, at room temperature
2 tsp unsalted butter, melted
3 tbsp canola oil
1 tsp freshly grated lime zest
1 tsp vanilla extract
Method:-
Wash the apricots if using fresh.Ceach cut in half and pit them.Set aside.If using canned apricots, drain them and discard the liquid.
Preheat oven to 350°F. Grease a 8" cake pan with at least 2" high sides. Sprinkle brown sugar evenly over bottom of skillet. Arrange apricot halves, cut side down, over brown sugar.
In a large bowl, whisk flour, granulated sugar, cornmeal, baking powder, salt, and baking soda until blended.
In a small bowl, whisk buttermilk, eggs, butter, oil, lime zest, and vanilla extract until blended.
Add buttermilk mixture to dry ingredients and fold with a spatula until just blended. Pour batter over apricots and using a spatula spread evenly.
Bake 30 to 35 minutes, or until skewer inserted in center of cake comes out clean.Mine took 32 minutes.
Let cool in skillet on wire rack 10 minutes. Run knife around side of skillet. Place platter on top of skillet and carefully invert cake onto platter. Remove skillet.
Cool cake slightly to serve warm, about 30 minutes.
Notes:-
I thought that just 4 tbsp oil+butter for a 10" cake was less.So I increased the oil quantity by a tbsp.
If you like your cakes very sweet, then you may need to increase the sugar quantity in this recipe.
This recipe will work well with all kinds of fruits.
