Apricot Ginger Upside-Down Cake

Let me tell you a bit about this cake. It's not just any cake. It's my favorite cake. Ever. It comes from a cookbook from Mama D's cooking shelf that has quite literally stood the test of time. The pages of this book are just how I like it: old, discolored and crusty AKA the signs of a well-used, well-loved cookbook. And the most discolored, crusty page in the book belongs to the recipe for this heavenly apricot ginger upside-down cake. 

Ginger and apricots might sound like an unlikely duo, but let me tell you, when they're paired together with caramelized brown sugar it's pure magic. For comparison, it resembles a pineapple upside down cake, only it's even better. Trust me. Every element of this confection is pure bliss; from the spiced, just slightly sweet gingerbread cake, to the buttery, caramelized topping with plump, sweet apricots. It's even more decadent when topped with a homemade cinnamon whipped cream. 

This festive, seasonal cake is soon to become a family favorite, as it has for me. You just wait! 

Apricot Ginger Upside-Down Cake

From The Dessert Lovers Cookbook by Marlene Sorosky

Ingredients

• 3 tablespoons plus 4 tablespoons unsalted butter, at room temperature

• 1/3 cup brown sugar, firmly packed

• 1 can (1 lb 14 oz) apricot halves, drained and patted dry on paper towels

• 1/2 cup granulated sugar

• 1 large egg, at room temperature

• 1/2 cup light molasses

• 1/2 cup milk

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon salt

Directions

Preheat oven to 325 degrees. Place 3 tablespoons butter in cake pan. Place in oven until melted. Remove pan from oven, swirl butter to coat pan, and immediately sprinkle with brown sugar evenly over bottom of pan. Arrange apricot halves cut-side down in single layer over the brown sugar. 

Beat together 4 tablespoons butter and granulated sugar in a medium-size bowl with an electric mixer on high speed until creamy. Beat in egg, molasses and milk until well blended. Stir together flour, baking soda, cinnamon, ginger and salt in a medium-size bowl. Beat into batter on low speed, mixing until incorporated. Spoon evenly over the apricots. Bake for 60 minutes or until a toothpick comes out clean. Remove from the oven and immediately turn over onto a serving platter. Serve warm with whipped cream. Enjoy!