How To make Chocolate Upside Down Apricot Cake
2 tb Butter
1/3 c Butter
1/2 c Light brown sugar; packed
16 oz Canned apricot halves;
-drained 10 Maraschino cherries; halved
3/4 c Sugar
1/4 c Hersheys cocoa
1 ds Cinnamon
2 lg Eggs
1 3/4 c Cake flour
1 ts Baking soda
3/4 c Milk
1/2 ts Vanilla
Heat oven to 350 degrees. In 9" square baking pan, melt 2 tbsp butter in oven. Remove from oven. Stir in brown sugar. Arrange apricot halves rounded side down, and cherries in the pan. Set aside. In small mixer bowl, beat 1/3 sup butter and granulated sugar until light and fluffy. Add cocoa and cinnamon, beat until well blended. Stir in vanilla. Pour batter into pan over fruit. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. With metal spatula, loosen sides; invert cake onto serving plate. Serve warm. NOTE: Now, I didn't want a square cake so I baked this in a 9-cup Bundt pan, well sprayed with Baker's Joy. It took a
little less than 40 minutes, and was very full - could have used a 12 cup pan, I think. With the apricot halves arranged in the large depressions, and slices in the small ones, and cherries here and there it's very beautiful, most unusual and tastes wonderful. From the 1934 Hersheys' Cookbook: JOANN MILLER (TXRM93A) -----
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Chocolate Pineapple Upside Down Cake is a delicious recipe that makes a perfect dessert for any occasion. This is not the classic recipe of pineapple upside down cake as I’ve wanted to pair pineapple with coconut and chocolate. The combination is absolutely irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pineapple Topping
1/4 cup (60g) unsalted butter
1/3 cup (70g) light brown sugar
6 or 7 pineapple slices, canned
Chocolate Coconut Cake
1 cup (125g) all-purpose flour
1 cup (50g) unsweetened shredded coconut
1/3 cup (40g) unsweetened cocoa powder
1/2 tsp (2g) salt
1 tsp (4g) baking powder
1/3 cup (75g) unsalted butter, soft
2/3 cup (135g) sugar
3 eggs
1 tsp (5g) coconut extract
3/4 cup (180g) coconut milk
3 oz (80g) semisweet chocolate, melted
1. Preheat oven to 350F (180C). Grease a 9 inch (23cm) pan and line with parchment paper.
2. In a small saucepan melt butter over low heat, add sugar and cook until sugar dissolves . Pour the mixture in the prepared pan and arrange the pineapple slices. Set aside until you prepare the chocolate cake.
3. In a medium bowl combine the flour, cocoa powder, shredded coconut, baking powder and salt.
4. In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, coconut extract and mix to combine.
5. With the mixer on low, alternate adding gradually flour mixture and coconut milk until all is well incorporated.
6. Add the melted chocolate and mix to incorporate.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out with a few crumbs.
8. Let it cool in the pan for few minutes minutes, then invert onto a serving platter.
9. Serve slightly warm with a big scoop of ice cream on top. Enjoy!
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White Chocolate and Dried Apricot Cake - Recipe Videos
White Chocolate and Dried Apricot Cake
You can find the complete recipe here:
Chocolate Almond Upside Down Cake
Chocolate Almond Upside Down Cake is super soft and moist, delicious melt in mouth cake with caramelized topping in every single bite making it a perfect treat for this holiday season.
Full recipe at:
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