Apricot Spice Upside Down Cake

Submitted by Ceezie

"This recipe sounded really good - if you make it let me know how it is. It called for a Swirl cake pans and they available from Ekco, www.ekco.com. but it also looks like a round cake pan works as well. I bet you could use a 9x13 inch pan. Recipe Source; Family Circle"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 18

ingredients

• 1 tablespoon butter, for pan
• 15 ounces apricots

• Topping

• 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

• 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

directions

1. 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.
2. 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.
3. 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.
4. 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.

Reviews

[Harleyladyrider]

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.

 

[mlhuston]

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.