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Apricot Prune Upside Down Cake Recipe
|Water||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sweetened cooked dried apricot halves||1 Cup (16 tbs)|
|Cooked, pitted prunes||1 Cup (16 tbs)|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
Calories 454 Calories from Fat 102
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 7 g34.9%
Trans Fat 0 g
Cholesterol 52.3 mg
Sodium 174.1 mg7.3%
Total Carbohydrates 86 g28.6%
Dietary Fiber 1.2 g4.8%
Sugars 53.5 g
Protein 4 g8.1%
Vitamin A 7.2% Vitamin C
Calcium 12.4% Iron 13.1%
*Based on a 2000 Calorie diet
Pour into wax-paper lined pan (9x9x2 inches).
Arrange fruits in mixture, alternating apricots and prunes.
Sift flour, baking powder, and salt together.
Cream the remaining butter; gradually add granulated sugar and beat well.
Add egg and beat until light.
Add sifted dry ingredients alternately with milk, beating until smooth after each addition.
Stir in vanilla.
Pour into pan over fruit.
Bake in preheated moderate oven (350°F.) for 45 to 50 minutes.
Then invert pan on serving plate and peel off paper.
Serve warm, with whipped cream, if desired.
Makes 6 large or 9 small servings.