Apricot Upside Down Cake | Recipes from Granor Farm
This summery cake is from our friend Emily Spurlin, who served it with ginger custard for a late September dinner.
Keywords
- organic
- granor
- michigan
- CSA
- summer camp
- farm store
- farmhouse dinner
- dinner
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Ingredients
- 73 grams brown sugar
- 155 grams soft butter
- 2 grams salt
- 150 grams white sugar
- 1 lemon, zested
- 2 eggs
- 150 grams cake flour
- 54 grams cornmeal
- 8 grams baking powder
- 1/4 teaspoon baking soda
- 180 grams buttermilk
- 4 grams vanilla extract or paste
- 8 apricots, halved and pits removed
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