I had made a crisp using pineapple and dried apricots, and thought it was a wonderful combination. My daughters and I are all trying to cut back a little on portions, especially dessert portions, and I made these miniature upside-down cakes, using my 1950s tried-and-true recipe, adapting it to a 12-cup muffin tin. These are really buttery and delicious – one cake was satisfying for each of us as a serving.
APRICOT-PINEAPPLE UPSIDE-DOWN MINI CAKES
Apricot-Pineapple Topping
- 6 Tblsp. butter, divided
- 6 Tblsp. dark brown sugar, divided
- 3 slices of pineapple, drained, quartered
- 12 dried apricots, quartered
Batter
- ¼ cup butter, softened
- 1-½ tsp. baking powder
- ½ tsp. vanilla
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp. salt
- 1/3 cup milk
- 1 egg
Preheat oven to 350 degrees F
To make topping:
In each section of a 12-cup muffin tin, place ½ tablespoon of butter.
Place in warmed oven for 3-5 minutes until butter is melted. In each section, stir in ½ tablespoon of dark brown sugar (1-½ tsp.).
Cut quarters of pineapple into 4 wedges and place in each cup. Add 4 pieces of apricots to make a starburst pattern. Set aside.
To make batter:
Place butter, baking powder, vanilla, sugar, flour and salt in mixer bowl. Beat for 1 minute on medium speed. Add milk and egg, beat for another minute on medium speed. Spoon batter on top of fruit in muffin tin, about 3 tablespoons per section.
Bake@ 350 degrees F for approximately 20 minutes – tops of cakes should be golden brown.
Invert the muffin tin on racks and allow to set for abut 3 minutes.
Lift up the muffin tin and allow cakes to cool.
Yield: 12 mini-cakes
I have a large collection of vintage cookbooks and enjoy just leafing through one now and then – looking at the old pictures and glancing at recipes as I go. Occasionally, a recipe will jump out at me and that was the case with one in a 1942 Better Homes & Gardens Cook Book. This wasn’t one of the recipes published in the book, but rather one that had been chosen by the magazine from readers’ entries. It was from a lady in Indianapolis, Indiana in 1948. I love Concord grapes but have only made pie or jam with them. Here was a chance to use some in a cake and I was eager to try.
I knew from previous experience that it takes a little time to prepare the grapes, but only one pound isn’t that much to work with. Removing the skins is simple – just make a little tear in the skin near the stem end and press the pulp out.
Having a food mill is a real time saver, but it’s also possible to put the cooked pulp through any kind of sieve or strainer. The flavor of the grapes makes it all worthwhile.
This is my adaptation of a great old recipe.
CONCORD GRAPE UPSIDE-DOWN CAKE
Grape Topping:
- 1 lb. Concord grapes
- 1/4 cup plus 2 Tblsp. granulated sugar
Cake Batter:
- 1 cup plus 2 Tblsp. cake flour
- 1-1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup plus 2 Tblsp. granulated sugar
- 1/4 cup shortening
- 1/2 cup milk
- 1 egg
- 1/2 tsp. vanilla
To make the grape topping:
Separate the grape skins from the pulp and set the skins aside. Place the pulp in a medium saucepan over medium heat, bring the pulp to a boil. Then lower the heat and simmer for 3 to 5 minutes, stirring occasionally, until pulp is soft and juicy.
Sieve or run through a food mill to remove seeds.
Return the pulp to the saucepan and add the skins. Stir in 1/4 cup plus 2 tablespoons of granulated sugar. Cook until the skins are tender, about 15 minutes.
There should be approximately 1 cup of pulp.
At this point the pulp can be used to make the cake, can be refrigerated for up to 3 days or can be frozen and then thawed for later baking.
Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan.
To make the cake batter:
In the large bowl of an electric mixer, place the flour, baking powder, salt, and 1/2 cup plus 2 tablespoons of sugar. Mix well, then add the shortening, milk, egg and vanilla. Beat on medium speed for 2 minutes.
Pour into a well-greased 8×8 baking pan. Spread the grape pulp mixture over the top of the batter – it will start to sink.
Bake at 350 degrees F for approximately 45 minutes until top is golden brown.
Cool in the pan on a wire rack for 5 minutes,
then invert onto a large plate. Scrape any topping left in the bottom of the pan and spread over the top of the cake.
Serve warm and add whipped cream or topping if desired.
This is a very good cake and not as rich and sweet as most upside-down cakes.
Servings: 6 to 8
