Restaurant Recipes
Red Hawk Room Chocolate Apricot Upside-Down Cake
Yield: 1 (9 inch) cake
Ingredients
Apricots
- 1 1/4 cups dried apricots
- 1 1/2 cups water
- 1/2 cup granulated sugar
- 1/2 cup apricot brandy
- 3/4 cup dark brown sugar
- 1/4 cup melted butter
Cake
- 1 1/2 cups cake flour
- 3/4 cup granulated sugar
- 4 1/2 tablespoons dark cocoa powder
- 1/8 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3/4 cup mayonnaise
- 3/4 cup cold coffee
- 3/4 teaspoon vanilla extract
Instructions
Apricots
- Simmer apricots, water, sugar and brandy in large saucepan for about 10 minutes. Drain, reserving about 1/4 cup of cooking liquid. Take 4 tablespoons of the reconstituted apricots and puree with poaching liquid in a food processor.
- Melt brown sugar and butter together in saucepan until hot and bubbling.
- Add apricot puree and cook together, about 30 seconds.
- Immediately spread mixture on bottom of 9-inch cake pan well coated with nonstick cooking spray.
- Arrange remaining apricots in concentric circles atop mixture.
Cake
- Sift together cake flour, sugar, cocoa powder, salt and baking soda.
- In mixing bowl, beat together mayonnaise, coffee and vanilla extract until thoroughly blended.
- Gradually add dry ingredients and beat until smooth.
- Pour batter over caramel and apricots in cake pan and bake for about 30 minutes in 350 degrees F oven, or until inserted wooden pick comes out clean.
- Let cool for 5 minutes, cover with cake plate and invert.
- Let cool for 15 minutes more.
- Serve with fresh whipped cream.
Attribution
Marthe Clark, pastry chef, Freddie's at Red Hawk and the Red Hawk Room, Sparks, Nevada