Apricot Gingerbread Upside-Down Cake

Name: Apricot Gingerbread Upside-Down Cake
Yield: serves 6
Ingredients: 2 cups dried apricots; 1/2 cup water or apple juice; 1/4 cup unsalted butter; 1 1/2 cups brown sugar; 1/2 cup vegetable oil; 1 large egg; 1/2 cup molasses; 1/2 cup warm water; 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 tablespoon ground ginger

December 9, 2011

This is a flavorful variation on the timeless pineapple upside-down cake. Here dried apricots are used, but the cake can be made with a variety of dried or preserved fruits with equally good results. It’s excellent topped with a dollop of whipped cream, ice cream, or creamy Greek-style yogurt.

Cooks' Note

Suggested Beverage: A Canadian ice wine such as Gray Monk from the Okanagan Valley, which has a lovely note of apricot.

Recipe notes

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Meatball Tagine

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.