Apricot Pandowdy Recipes

Steps:

• Set oven rack in center and preheat oven to 375F.
• In a 10 inch cast-iron skillet, combine the 2 tblsps butter and the brown sugar and cook over medium heat, stirring, until melted.
• Remove the skillet from the heat and arrange the plums and apricots, cut sides up, snugly and attractively in a single layer in the melted sugar.
• In a large bowl, beat together the remaining butter and sugar until light and fluffy.
• Beat in the extracts, then add the eggs, 1 at a time, beating until smooth after each addition.
• Stir in the almonds, then the flour, baking powder and salt.
• Spoon the batter over the fruit and smooth it.
• Bake for about 35 minutes, or until lightly-browned and cake springs back when lightly pressed with a fingertip.
• Let cool for a few minutes.
• Invert onto a cake plate and carefully remove skillet.
• Serve warm or at room temperature.

Steps:

• In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.