Apricot Cherry Upside Down Cake
1/2 cup brown sugar
1 tsp ground cinnamon, optional
3 tbsp extra-virgin olive oil
6 apricots, halved and pitted
12 cherries, halved and pitted
11/2 cups all-purpose flour, sifted
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1/2 cup extra-virgin olive oil
1/2 cup almond milk
1 tsp vanilla extract
Preheat oven to 350°F.
Spray or grease a 9-inch round baking pan.
In a small bowl, mix the brown sugar, cinnamon and olive oil to form a crumb. Sprinkle mixture evenly on the bottom of the cake pan. Arrange the apricot halves over the sugar, then place cherries in between. Set aside.
In a large bowl mix the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, beat the eggs and sugar until mixture is a creamy pale yellow. Add the olive oil and continue beating. Add the almond milk and vanilla and continue beating.
Pour in the dry ingredients and beat until smooth.
Pour the batter over the fruit and bake for 45 to 50 minutes, until inserted toothpick comes out clean. Let cool for 10 to 15 minutes, then onto a serving plate.
