Apricot Upside-Down Cake

Name: Apricot Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 9 X 13" cake, 12 serving(s)
Ingredients: 30 apricot halves (fresh or canned); 1/2 cup butter; 1 cup brown sugar; 2 1/4 cups flour; 1 1/2 cups sugar; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup soft butter; 1 cup milk, room temperature; 1 1/2 teaspoons vanilla; 3 eggs, room temperature

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Recipe by Clever Cooking

This cake is one of our family favorites. Served warm or cold, with ice cream, whipped cream or just plain. My Grandma first made this cake when she had an abundant supply of apricots on her hands and decided to use apricots in place of the pineapple in pineapple upside-down cake...it was an instant hit and now that you've heard about it, you’ll have to give it a try...maybe it'll become one of your favorites too.

READY IN: 45mins

SERVES: 12

YIELD: 1 9 X 13" cake

UNITS: US

INGREDIENTS

Nutrition

Apricot Topping
30

apricot halves (fresh or canned)
¹⁄₂

cup butter
1

cup brown sugar
Cake
2 ¹⁄₄

cups flour
1 ¹⁄₂

cups sugar
3 ¹⁄₂

teaspoons baking powder
1

teaspoon salt
¹⁄₂

cup soft butter
1

cup milk, room temperature
1 ¹⁄₂

teaspoons vanilla
3

eggs, room temperature

DIRECTIONS

Preheat oven to 350 Degrees.
Melt 1/2 cup butter in saucepan.
Pour butter into lightly greased 9 X 13 inch baking pan.
Add brown sugar to the melted butter and spread evenly in bottom of the pan.
Place apricot halves in bottom of pan.
Cake:
Combine dry ingredients in mixing bowl.
Add softened butter, milk and vanilla.
Beat on medium speed for 2 minutes.
Add eggs and beat 2 more minutes.
Pour cake batter over apricots and spread evenly.
Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
Invert cake onto a plate and Enjoy!