3 T. unsalted butter, melted
1/2 c. firmly packed brown sugar
four 1/4-inch-thick fresh pineapple rings plus 2 T. finely chopped fresh pineapple
6 dried whole apricots plus 2 T. finely chopped
1 c. all-purpose flour
1 1/4 t. baking powder
1/4 t. salt
1/3 c. butter, softened
1/2 c. granulated sugar
1 large egg
1 t. vanilla
whipped cream as an accompaniment
Preheat the oven to 350F and butter a 9-by 1-1/2-inch round cake pan.
Combine well the butter and the brown sugar and press the mixture evenly onto the bottom of the pan. Cut the pineapple rings in half and arrange them, pattted with paper towels, and the whole apricots, smooth sides down, decoratively in the sugar mixture.
In a small bowl, sift together the flour, the baking powder, and the salt. In a bowl with an electric mixer beat the butter and the granulated sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Add the flour mixture alternately with 1/3 c. water, beating after each addtion, and stir in the chopped pineapple, patted dry, and the chopped apricots. Turn the batter into the pan, spreading it evenly and bake the cake in the middle of the oven for 40 to 45 minutes or until a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a serving plate, and serve it warm or at room temperature with the whipped cream.
Source: Epicurious.com, Gourmet May 1991
Prepared by: Lena for the July 2007 meeting.