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Monthly Archives: July 2013

Apricot Upside Down Cake

apricot cake

Several weeks ago the apricots hit the peak of their perfection. I had so many fresh apricots, and not so many fresh hours! I gave quite a few to family members. I know that Brother Number 2 made apricot barbecue sauce out of some he got.

My biggest and most exciting choice was the apricot upside down cake that I made. I have never made any type of fruit upside down cake before, so this was a completely new process for me. I enlisted the help of some of my daughters. Daughter Number Four helped me (watched me) pit and halve the apricots. I, of course, picked the largest and prettiest ones for this. I knew the rest would end up in something that did not have to look pretty.

Daughter Number Two helped with the heavy lifting, and as a guide to apricot placement (because I needed that?). I did need the help with lifting the skillet a couple of times. Cast iron is much heavier than I remember! She was especially helpful when it came time to plate the cake. We managed to do it perfectly and it looked picture perfect.

I found a recipe online and followed it to the letter. The girls were all giving me a bit of a hard time about ‘apricot’ cake. If I was going to make a cake why couldn’t it be chocolate or at least something without fruit. As for Daughter Number Three, she dislikes apricots possibly more than she dislikes other fruits. Their tart or sour taste just gives her the shivers! She was especially nonplussed that I was making this cake. I’m not sure she ever even tried it! Her loss.

I was quite certain The Hubs would be thrilled! His initial reaction was a little off the mark I was expecting. Four pieces later (not in one sitting) I’m pretty sure he came around. He is already looking forward to next apricot season when we can make this again! He might even be thinking of hitting up the farmer’s market or supermarket to see if he can find some fresh apricots. Heck, he might be thinking of alternative fruits to use (peaches, nectarines, etc.). I think a person could put a little whipped cream on top or even some vanilla ice cream. I certainly didn’t need any on the pieces I had…but a person could.

Here is the link to the original. I hope you enjoy it as much as we did!

http://www.epicurious.com/recipes/food/views/Fresh-Apricot-Upside-Down-Cake-108370

 

apcake2

 
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Posted by on July 28, 2013 in Uncategorized

 

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Cherry-Oat Muffins

Having frozen cherries in the freezer is so great! On Friday morning, daughter Number Four informed me that I had not made Holiday Breakfast the day before, on the 4th of July. What have I done?!? I started a tradition of making breakfast on (Big) Holidays, and apparently it has spiraled out of control.
Cherry Oat
Being a quick thinker I took to a search engine to find a breakfast muffin recipe that was healthy and would utilize some of the cherries in the freezer. I came across a recipe that matched every requirement. http://www.food.com/recipe/oatmeal-cherry-applesauce-muffins-348851In less than 30 minutes we had fresh Cherry-Oat muffins warm out of the oven. They were great alone, with a bit of butter, or some jam.

Cherry-Oat Muffins

• 3/4 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/4 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tablespoons canola oil
• 1 large egg
• 1 cup fresh or frozen pitted cherries

Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers. In a large bowl mix together flours, oats, baking powder, soda, salt and cinnamon. In a medium bowl whisk together applesauce, buttermilk, brown sugar, oil and egg. Combine until smooth. Pour wet mixture into dry ingredients and mix until just moist. Fold in cherries. Fill muffin papers about 2/3 full. Bake 15 minutes and check for doneness with a toothpick. If pick inserted in center comes out clean, they are done. If not done, bake in additional 1 minute increments until toothpick comes out clean. Remove from oven to wire cooling rack for 5 minutes. After 5 minutes, remove muffins from pan to cool completely.

I was worried that this recipe would be too ‘healthy’ for some of the members of the family. Much to my delight everyone liked them! This is definitely something I will add to my repertoire. I will continue my search for awesome cherry recipes in the meantime.

 
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Posted by on July 7, 2013 in Uncategorized

 

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