September 1, 2010

On Eating Dessert First


Warm Buttery Apricot Skillet Cake

Even though a nice, healthy pot of potato-garden kale soup was bubbling away on the stove on this day showing the first signs of autumn, when I offered My Baby a whiff of this buttery cake fresh from the oven, he made a genius suggestion.

"Why don't we have dessert first?"

Can you see why I love him? I'd never have thought of, much less given myself consent to climb out of my stodgy rut of a routine without his nudge. But, why not? There are no longer wee people pitter-pattering around for whom to set an example. Good nutrition overrules empty calories for us the majority of the time. We always eat the proper course in the "proper" order. So this time, why not?
This really delightful simple cake is a loose adaptation of Rick Bayless' Pineapple Skillet Upside Down Cake from his Mexican Everyday cookbook. I'm a big fan of Rick Bayless for many reasons, one of which is that he is a proponent of Feast Day dining. His assertion, and mine, is that eating moderately with a focus on health six days a week and allowing permission to feast on the seventh has its benefits to our social and emotional health without sacrificing our physical health. Feast Day dining allows our overall person optimal well-being.

So, on Sunday, our traditional family feast day, I think Rick would have smiled if he had known I ate my cake first.

Warm Buttery Apricot Skillet Cake

5 tablespoons butter, unsalted
1/2 cup brown sugar
8 large, exceedingly ripe apricots, halved, pits removed

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white sugar
5 tablespoons butter, melted and cooled
1 large egg
3/4 cup plain Greek yogurt
1 teaspoon vanilla extract

Preheat oven to 375˚. Melt butter in 10" skillet. Add brown sugar and stir. Maintain medium-low heat until sugar is melted. Place apricot halves skin-side down in skillet atop butter-sugar mixture. Leave skillet on heat for about 5 minutes until apricots begin to soften, without stirring.

In mixing bowl, whisk flours, salt, baking soda and baking powder.

In small mixing bowl combine white sugar and melted butter. Whisk in egg, yogurt and vanilla. Gently combine with dry ingredients. Spoon and carefully spread batter atop apricots, being somewhat careful not to disturb apricots. Bake for 35 minutes until the cake is golden brown and springy to touch. Remove from oven and let cool 15 minutes.

Invert cake plate over skillet and flip skillet, de-panning the cake. Serve with softly whipped cream. This cake is muffin-like in texture, and is best served on the day it is made, preferably while still slightly warm.

Please don't tell Rick Bayless that I also had a slice for Monday's breakfast.

25 comments:

  1. I love dessert for breakfast and if you think about it American's do it all the time with our muffins and pastries. This cake lookes so pretty.

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  2. Ooohhh, that cake looks heavenly. I will definitely give it a try. And, I love eating dessert first. Good for you!

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  3. Eating dessert first is the best way to go! Somewhere I read an article that said that it is actually better for you to eat your dessert first ;-)

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  4. Love it! Dessert first sounds like a fantastic idea to me. Hey so long as we eat, order means nothing hehe (=

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  5. What a delicious looking meal (I mean, dessert!). Love the idea of eating dessert first once in a while!

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  6. When my husband and I made the Mango Syrup Lime Cake for Taste & Create, our dinner that night was the Mango Cake and popcorn! Not a healthy way to eat dinner, but every once and a while, you have to eat dessert first! Your cake is a perfect reason to eat dessert first.

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  7. Hey, I see yogurt and eggs which will be protein...whole wheat for a healthy grain...sounds like a meal to me! Thanks, bookmarking this recipe!

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  8. Dessert first, great idea!! Looks amazing! :)

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  9. I love skillet cakes, and this one looks so warm and inviting!

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  10. Looks like dinner to me! This sounds tasty and it looks beautiful!

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  11. Ravie, I want to know more about that article!!

    Becky, just the name of your Mango/Lime cake is making my blood sugar rise. What a wonderful taste combo.

    Jane @ Sweet Basil Kitchen, I like your positive spin. Yes! There are several healthy ingedients in this cake!!! Thanks for pointing that out. (We'll ignore the 10 tablespoons of butter!!!)

    Thanks to you all for your kind comments!

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  12. HEAVEN on earth I must say!!!!!!!! let's go straight to dessert!!!

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  13. I would totally eat dessert first, and would also have no problem having a slice for breakfast! ;) No shame. This looks amazing... and of course, I love anything with stone fruits!

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  14. I love Rick Bayless too. Just got his newest book. This looks amazing. I am not a big apricot fan but this looks good enough to eat.

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  15. Never been big on apricots, but this looks incredible! Birthdays are one day where we have dessert for breakfast because, especially, if it falls during the week, we don't want to wait until for the cake or cupcakes. And today is my birthday! So guess what...I had dessert for breakfast!

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  16. Happy birthday, Priscilla! My very best to you. Here's to another year of Cookin'!

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  17. Love the fact that upside down cakes are back. I know that for many of us they never went away, but for quite a while they did not quite make the grade for chi-chi "gourmets". But warm, scented apricots covered in caramel topping are irresistible. Bring on summer!

    Word to the people who eat dessert for breakfast. Crumbles/crisps are also good, particularly with a dollop of Greek yoghurt. Fruit, oats... sounds like brekkie to me!

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  18. I would love to have this cake first instead of any other food. It just looks too mouth watering. Oh my...such a tasty looking cake. Thank you for sharing this recipe.

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  19. Oh yeah, I definitely think that cake was worthy of eating dessert first!

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  20. Definitely have dessert first. Your lucky to have such a wise partner.

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  21. I don't think there's anything that makes me love summer fruit more than an apricot. They are the most delicate, wonderful, sweet fruit. I can't wait to try this. Thanks!

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  22. Looks so beautiful and delicious. I love the idea of making a cake sight in your skillet :)

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  23. This looks great! Totally nothing wrong with eating this for breakfast :).

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  24. Dessert first, last and only! When my son was growing up sometimes we would eat ice cream for dinner if he promised never to tell anyone what a bad mother I was.

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