Apricot-Walnut Upside Down Cake

Adapted from Boston Globe food page recipe, Jan. 20, 2016

Apricots:
• 1 1/4 C water
• 5 oz (1 C) moist dried apricots
• 3 T unsalted butter
• 1/3 C light brown sugar
• 1/3 C coarsely chopped walnuts

Cake:
• 1 C flour
• 1 1/2 t baking powder
• 1/2 t ground cinnamon
• 1/4 t ground allspice
• 1/4 t salt
• 5 T unsalted butter, softened
• 1/2 C granulated sugar
• 1/4 C light brown sugar
• 1 egg
• 1 t vanilla extract

Topping:
• 1 C heavy cream
• 2 T confectioners sugar

Apricots:

Cut apricots in half to make semicircles.

Bring water to a boil.

Add apricots, cover pan, remove from heat, let stand 20 minutes to soften.

With slotted spoon, transfer apricots to paper towel.

Set aside 1/2 C of the cooking water for cake; cool.

Put butter in a 9-inch round cake pan, melt over very low heat. Tilt pan to spread butter evenly. Lightly grease sides of pan with a little more butter.

Sprinkle brown sugar on butter. Arrange walnuts and apricots in it.

Cake:

Preheat oven to 350 degrees.

Whisk dry ingredients together.

Cream butter and sugars.

Add egg and vanilla, mix well.

Add dry ingredients alternately with apricot water.

Spread batter over apricots and nuts.

Bake about 30 minutes - use toothpick doneness test.

Cool on wire rack 10 minutes. Loosen edges with a blunt knife or spatula, cover with plate and invert.

Topping:

Beat heavy cream with sugar!