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Easy Upside Down Apricot Cake

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Ingredients
  Apricot 3 Ounce, unpeeled
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Butter 3 Tablespoon, melted
  Flaked coconut 1⁄2 Cup (8 tbs)
  Milk 1
  Shortening 1⁄3 Cup (5.33 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Vanilla 1 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Drain apricots, reserving syrup.
Combine brown sugar, butter or margarine, and 1 tablespoon of the reserved apricot syrup; spread in a 9x9x2-inch baking pan.
Sprinkle with coconut.
Add enough milk (about 1/4 cup) to remaining apricot syrup to measure 2/3 cup liquid.
Arrange apricots, cut side up, over coconut.
In small mixer bowl cream shortening and granulated sugar till light.
Add egg and vanilla; beat till fluffy.
Stir together flour, baking powder, and salt.
Add flour mixture and the 3/4 cup liquid alternately to creamed mixture, beating well after each addition.
Spread over apricot layer.
Bake in 350° oven for 35 to 40 minutes.
Cool in pan for 5 minutes; invert onto plate.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot

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