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
1/2 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.
Get More Recipes Like This In Your Inbox
Join my mailing list to receive the latest recipes right in your inbox.