Boobs: Austen
Food: Apricot and Blueberry upside down cake
1/2 c plus 1 tbsp butter
4 firm, ripe apricots (or plums, peaches, blueberries, etc)
1/4 c plus 2/3 c sugar
1 c flour
3/4 tsp baking powder
1/4 tsp baking soda
Pinch of sea salt
1 large egg
2/3 c sour cream or plain yogurt
1 tsp vanilla
Heat oven to 350. Butter an 8 inch cake pan and line bottom with parchment paper. Melt 1 tbsp in skillet over med high heat. Add the apricots and 1/4 c of the sugar and cook, tossing until sugar is dissolves and the juices from the fruit and becomes syrupy…3-4 minutes. Arrange apricots in the cake pan in slightly overlapping circles, starting from the outside. Spoon and pan juices over the top.
In a small bowl, whisk together flour, powder, soda, salt.
Beat remaining ingredients 1/2 c butter and 2/3 c sugar until fluffy. Beat egg, sour cream, and vanilla. Gradually add flour mixture. Do not over mix. Pour batter over fruit and bake until toothpick comes out clean, 50 mins (I baked for 35…) let cool in pan for 30 mins, place a large plate over the cake pan and invert the cake onto the plate.
