Apricot Upside Down Cake

By Doughmesstic

Prep Time:

15m

Bake/Cook Time:

45m - 50m

Yield:

8 servings

Here's a new twist to the upside down cake - Apricots! These sweet little orange fruits are full of beta-carotene and fiber.

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Products Used

1 lb. Light Brown Sugar Box

Light Brown Sugar Poly Bag

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F. Prepare 8 inch round baking pan with nonstick cooking spray. Set aside.
Melt 4 tablespoons of butter with half of brown sugar. Mix well, then pour into prepared baking pan. Top neatly with sliced apricots.
In bowl of a stand mixer, cream the remaining 12 tablespoons of butter, remaining brown sugar and white for 2-3 minutes or until well combined. Add eggs, one at a time, mixing well between additions and scraping the bowl as needed. Add vanilla and mix once more.
In a separate mixing bowl, sift flour, cinnamon, ginger, baking powder and salt. Add dry ingredients, alternating with buttermilk, starting and ending with dry ingredients. Pour batter over apricots and level batter.
Bake for 45 - 50 minutes or until top appears done and sides begin to pull away from sides of pans. Remove from oven and allow to cool 15 - 20 minutes before turning cake out onto serving plate. Allow to cool before serving.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

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