Apricot Upside Down Cake

by Michelle

Apricot Upside Down Cake

makes 8″ cake

preheat oven 375*F

Place an eight inch cake pan over low heat to melt 1/3 cup of butter. When butter is melted, sprinkle 2/3 cup brown sugar evenly over the entire pan. Add enough sliced apricots to cover bottom in one layer. I used six apricots but it will depend on the size of the fruit. I did not peel the apricots.

1 1/3 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

Sift dry ingredients together and set aside.

1/3 cup butter

3/4 cup white sugar

1 egg

1/2 teaspoon vanilla

Beat butter and sugar until light and fluffy, about three minutes, then beat in egg and vanilla…beat another three minutes.

Alternate dry ingredients with 2/3 cup buttermilk…blend well

Spoon cake batter evenly over fruit and place in oven for 45 minutes.

Serve inverted on serving plates topped with sweetened whipped cream.

Thanks for reading.

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