Slovak Prune and Apricot Upside-Down Cake

The recipe comes from The New York Times Heritage Cookbook, Hewitt, 1972.

I usually avoid upside-down cakes because I have bad luck turning things out of their pans-but this one came out beautifully. It sunk a bit after the photo was taken, but no real harm done. The only change I made to the recipe was adding 1/4 teaspoon of nutmeg to the batter because I thought it sounded too plain. Otherwise, I adhered to the recipe (for a change).

You Will Need:

1/2 pound prunes
1/2 pound dried apricots
1/4 cup soft butter
1/2 cup light brown sugar
1/2 teaspoon grated lemon rind
5 tablespoons shortening
2/3 cup granulated sugar
1/4 teaspoon nutmeg
1 egg
2 1/4 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk


Preheat oven to 350 degrees F. Grease an 8 inch square pan.

Cover the prunes and apricots with water and simmer very gently until tender-about twenty minutes. Cool, and drain. Halve and pit the prunes.Pull the apricot halves apart.

Cream the butter and brown sugar together until smooth. Stir in the lemon rind and spread mixture in the bottom of the prepared pan. Arrange the apricots and prunes slightly overlapping in neat rows on top of the sugar mixture.

Cream the shortening and sugar together. Add the egg and beat well. Sift the flour, baking powder, nutmeg and salt together. Add in alternating bits (about three) with the milk, mixing well.

Spoon the batter carefully over the fruit. Place dish on a baking sheet to catch any spills and bake about fifty minutes or until done-the cake will be quite dark.

Turn upside down on a large plate. Serve warm (with whipped cream, if you have it).