Easy Upside Down Apricot Cake
|Apricot||3 Ounce, unpeeled|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Butter||3 Tablespoon, melted|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
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.