Apricot Upside-down Cake
From doreenfish 13 years ago
- 50 mins approx to make
- Serves 12
I have been making this recipe for over 25 years...great dessert warm out of the oven with a scoop of vanilla ice cream....nice caramel sweet sauce....yummy!!
Ingredients
- 1 c all purpose baking mix shopping list
- 1/3 c sugar shopping list
- 2/3 c sour cream shopping list
- 1 lg egg shopping list
- 2 Tbsp syrup from canned apricots...thin with a little water to make 2 tbsps if too syrupy shopping list
- 1/8 tsp vanilla extract shopping list
- 6 Tbsp butter shopping list
- 1/2 c firmly packed brown sugar shopping list
- 1 can(s) 19 oz apricot halves, drained and set syrup aside shopping list
How to make it
- PREHEAT oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water/juice and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
- MELT butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly.Add a tablespoon of the syrup...mix well. Pour into 9-inch round cake pan. Top with apricot slices. Cover with batter.
- BAKE 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.
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