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Apricot Prune Upside Down Cake

Global.Potpourri's picture
Ingredients
  Water 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sweetened cooked dried apricot halves 1 Cup (16 tbs)
  Cooked, pitted prunes 1 Cup (16 tbs)
  Sifted cake flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  Egg 1
  Milk 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
Directions

Mix water, brown sugar, and 1/4 cup of the butter, melted.
Pour into wax-paper lined pan (9x9x2 inches).
Arrange fruits in mixture, alternating apricots and prunes.
Sift flour, baking powder, and salt together.
Cream the remaining butter; gradually add granulated sugar and beat well.
Add egg and beat until light.
Add sifted dry ingredients alternately with milk, beating until smooth after each addition.
Stir in vanilla.
Pour into pan over fruit.
Bake in preheated moderate oven (350°F.) for 45 to 50 minutes.
Then invert pan on serving plate and peel off paper.
Serve warm, with whipped cream, if desired.
Makes 6 large or 9 small servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
9

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