Apricot, olive oil and cornmeal upside-down cake Recipe - Los Angeles Times
The iconic upside-down cake of the American imagination is a golden sponge gilded with a slick of caramel, a corona of sweetened pineapple rings and incandescent maraschino cherries. Yet as sunshiny...
Ingredients
- 3 tablespoons butter
- 3/4 cup light brown sugar
- 8 to 10 apricots, quartered lengthwise
- 1 1/2 cups (6.4 ounces) flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs
- 1 cup sugar
- 3/4 cup olive oil
- 1 orange, juice and zest
- 1/2 teaspoon orange flower water
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