Apricot Gingerbread Upside-Down Cake
This is a flavorful variation on the timeless pineapple upside-down cake. Here dried apricots are used, but the cake can be made with a variety of dried or preserved fruits with equally good results. It’s excellent topped with a dollop of whipped cream, ice cream, or creamy Greek-style yogurt.
Suggested Beverage: A Canadian ice wine such as Gray Monk from the Okanagan Valley, which has a lovely note of apricot.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a bowl, combine the dried apricots with the 1/2 cup water or apple juice and soak overnight.
Step 2
Place the butter, 1/2 cup of the brown sugar, and the apricots in the slow cooker and cook on high until the butter melts and the sugar dissolves. Stir to coat the apricots. Spread the coated apricots evenly over the bottom of the cooker.
Step 3
In a large bowl, beat together the oil, remaining 1 cup brown sugar, and the egg until thoroughly mixed. Beat in the molasses and the 1/2 cup warm water. Add the flour, baking soda, salt, and ginger and mix well. Gently pour the batter over the apricots and spread evenly.
Step 4
Cook on high for about 2 1/2 hours, or until a knife or skewer inserted in the center of the cake comes out clean. Halfway through the cooking, using pot holders, carefully lift the insert out of the slow cooker and turn it around to ensure even cooking.
Step 5
To unmold the cake, place a large plate over the cooker insert. Tightly gripping them together with pot holders, invert the insert over the plate. The cake should slip out easily. Scoop into bowls and serve immediately.
