1 cup buttermilk
6 egg whites
2 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
1/4 cup butter
1/2 cup vegetable shortening
2 cups sweet whipped cream [optional]
• Preheat oven to 350 F.
• Fully line two round cake pans with parchment paper.
• Spray the bottom and the sides generously with cooking spray.
• Wash the apricots, cut them in half and remove the stones.
• Lay the apricots with cut side up inside the two cake pans.
• In a small bowl whisk together the buttermilk, eggs whites and vanilla extract. Set aside.
• Whisk together the cake flour, sugar, baking powder and the salt.
• Rub the butter and the shortening into the flour mix until mixture resembles wet sand.
• Add half of the buttermilk mixture and beat at medium speed for 1-1/2 minutes.
• Add remaining buttermilk mixture and beat for an additional 30 seconds only.
• Divide the batter evenly between the cake pans and pour on top of the apricots.
• Gently smooth out the batter and bake for 50 minutes, or until toothpick inserted into the center comes out clean.
• Let the cake rest for 30 minutes before serving.
• Cover the cake pan with the cake plate and invert the cake onto the plate. The cake is now right side up.
• Oh what the hack, serve it with the whipped cream.
• This upside down cake will be as nice the following days as it was the day you made it.