Apricot Upside-Down Cake

Doreen Fish


I have been making this recipe for over 25 years...great dessert warm out of the oven with a scoop of vanilla ice cream....nice caramel sweet sauce....yummy!!

pinch tips: How to Fold Ingredients






1 c
all purpose baking mix
1/3 c
2/3 c
sour cream
1 large
2 Tbsp
syrup from canned apricots...thin with a little water to make 2 tbsps if too syrupy
1/8 tsp
vanilla extract
6 Tbsp
1/2 c
firmly packed brown sugar
1 can(s)
19 oz apricot halves, drained and set syrup aside

Directions Step-By-Step

PREHEAT oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water/juice and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.

MELT butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly.Add a tablespoon of the syrup...mix well. Pour into 9-inch round cake pan. Top with apricot slices. Cover with batter.

BAKE 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.

About this Recipe

Course/Dish: Cakes, Fruit Desserts