Apricot-cherry upside-down cake from Martha Stewart's Baking Handbook (page 180) by Martha Stewart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 24, 2020

    Just delicious. This cake should not have turned out for me, as I messed up my timing with dinner, so I had to "pause" the cake right at the point of whipping the egg whites (left them partially whipped for an hour). When I finished whipping them, I forgot to add the final 1/4 cup sugar, so I just stirred it into the batter at the end. The cake still turned out great. The only problem I had was spreading the butter-sugar mixture onto the parchment; it wanted to stick to the spatula, not the parchment, and I ended up using my fingers to dollop it around. I might melt the butter next time. The cake itself was moist, tender, and almondy, with a slight crunch from the cornmeal. Even my underripe apricots tasted good.

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