Apricot Spice Upside Down Cake
- Ready In:
- 1 tablespoon butter, for pan
- 15 ounces apricots
- 1⁄2 cup butter, melted
- 1⁄2 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 2 cups syrup reserved for cake
- 1 (18 1/4 ounce) box spice cake mix
- 1⁄2 cup butter, melted
- 1 cup sour cream
- 2 eggs
- 1⁄4 cup packed light-brown sugar
- 1⁄4 cup reserved apricot syrup, from topping
- Heat oven to 350°F Grease two 8 x 2-inch swirl cake pans with butter. Or, line two 8 x 2-inch round layer-cake pans with foil; butter foil.
- Topping: Stir butter, sugar, cinnamon and nutmeg in small bowl until sugar is dissolved. Spread over bottoms of pans, dividing equally. Arrange can of apricots, cut side down, in each pan.
- Cake: Combine cake mix, butter, sour cream, eggs, sugar and reserved syrup in large bowl. On low, beat 1 minute. Increase speed to medium; beat 2 minutes. Spoon into pans, being careful not to move apricots.
- Bake in 350°F oven 45 to 50 minutes, until toothpick tests clean. Let cakes cool in pans on racks 3 minutes. Run knife around edge of cakes; carefully invert onto serving plate; remove pans. Serve slightly warm or at room temperature.
Questions & Replies
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I used apricot nectar instead of the apricot juice from can. That may have been a mistake unless my nectar was old. But in your recipe you call for 2 c. syrup reserved for cake. You never said where it goes in the recipe. The can of apricots I had bearly had 1/2 c. of nectar juice. Go figure. probably will not make this again.
This was a very good recipe. I loved the sweetness of the cake and topping paired with the tartness of the apricots. I wasn't quite sure what to do with the 2 c. syrup that was to be reserved for the cake as it only calls for 1/4 c to be used in the batter. I did use 1/4 c of it in the mixture for the topping though. I only had a 1/4 c of sour cream so I substituted vanilla low fat yogurt for the other 3/4 c. and it was wonderful. I made two of these in 9" round cake pans and we ate one for breakfast and the other I took to the ladies that I work with. They all loved it and gobbled it right down. This cake is so moist and tasty. Thank you again for a wonderful recipe.
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I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!