Stone Fruit Al­mond Up­side-Down Cake

The Hamilton Spectator - - FOOD -

MAKES 8 TO 10 SERV­INGS

10 ta­ble­spoons un­salted but­ter, soft­ened 3 tbsp brown sugar 1½ tea­spoons vanilla ex­tract 1 pound stone fruit (apri­cots, nec­tarines, peaches, plums, plu­cots or a mix), pit­ted and cut into 1/3- to ½-inch thick wedges 4 ounces al­mond paste ½ cup gran­u­lated sugar 3 large eggs, at room tem­per­a­ture ½ cup all-pur­pose flour ¾ tsp bak­ing pow­der 1/8 tsp ta­ble salt ¼ cup apri­cot jam Whipped cream or vanilla ice cream, for gar­nish

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.