upside down apricot and cherry cake
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Total time: 
 
Ingredients
  • 4 very ripe bananas
  • 1 cup sugar
  • 4 large eggs
  • 10 T butter, softened
  • 1 T white rum (you can substitute vanilla extract)
  • 1.5 cup flour
  • 1 t baking powder
  • ½ t baking soda
  • ¼ t ginger
  • For the fruit topping:
  • ⅔ cup butter
  • 1 cup cherries, pitted
  • 6 apricots, sliced
  • ½ cup brown sugar
Instructions
  1. Pre heat the oven to 350. Prepare a springform pan with nonstick spray, set aside.
  2. In a large skillet, combine the brown sugar, butter and fruit. Heat until butter is completely melted, stirring often. Allow to cook and caramelize, about 5-7 minutes. Remove from heat, set aside.
  3. Using a stand mixer, combine the peeled bananas and sugar. Mix until smooth. Add the butter, making sure it's completely mixed. Add the eggs, one at a time, beating after each addition. If using, add white rum or vanilla extract.
  4. In a small bowl, whisk together the dry ingredients, and slowly incorporate to the wet. Be mindful to not overmix.
  5. Once the batter is complete, spoon the fruits (I also include the jices) into the bottom of the springform pan. Make sure your springform pan is locked before you do this!! Spread the fruit out evenly across the bottom of the pan. Slowly pour the prepared batter on top, smoothing it to the edges. Bake in preheated oven for 40-50 minutes.
  6. Remove from oven and allow to cool before flipping and unmolding. This is one of those cakes that is amazing cold or hot, I prefer it hot :)
Notes
This cake can easily be made vegan! Just swap out the eggs and the butter for plant based options :)
Recipe by the modern barista at https://themodernbarista.com/index.php/2019/06/14/reunion-island-bourbon-pointu-varietal/