Apricot Upside-Down Cake
1 call purpose baking mix
2/3 csour cream
2 Tbspsyrup from canned apricots...thin with a little water to make 2 tbsps if too syrupy
1/8 tspvanilla extract
1/2 cfirmly packed brown sugar
1 can(s)19 oz apricot halves, drained and set syrup aside
How to Make Apricot Upside-Down Cake
- 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.