Easy Upside Down Apricot Cake Recipe
Ingredients
| Apricot | 3 Ounce, unpeeled | |
| Packed brown sugar | 1⁄3 Cup (5.33 tbs) | |
| Butter | 3 Tablespoon, melted | |
| Flaked coconut | 1⁄2 Cup (8 tbs) | |
| Milk | 1 | |
| Shortening | 1⁄3 Cup (5.33 tbs) | |
| Granulated sugar | 3⁄4 Cup (12 tbs) | |
| Egg | 1 | |
| Vanilla | 1 1⁄2 Teaspoon | |
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon |
Directions
Drain apricots, reserving syrup.
Combine brown sugar, butter or margarine, and 1 tablespoon of the reserved apricot syrup; spread in a 9x9x2-inch baking pan.
Sprinkle with coconut.
Add enough milk (about 1/4 cup) to remaining apricot syrup to measure 2/3 cup liquid.
Arrange apricots, cut side up, over coconut.
In small mixer bowl cream shortening and granulated sugar till light.
Add egg and vanilla; beat till fluffy.
Stir together flour, baking powder, and salt.
Add flour mixture and the 3/4 cup liquid alternately to creamed mixture, beating well after each addition.
Spread over apricot layer.
Bake in 350° oven for 35 to 40 minutes.
Cool in pan for 5 minutes; invert onto plate.
Combine brown sugar, butter or margarine, and 1 tablespoon of the reserved apricot syrup; spread in a 9x9x2-inch baking pan.
Sprinkle with coconut.
Add enough milk (about 1/4 cup) to remaining apricot syrup to measure 2/3 cup liquid.
Arrange apricots, cut side up, over coconut.
In small mixer bowl cream shortening and granulated sugar till light.
Add egg and vanilla; beat till fluffy.
Stir together flour, baking powder, and salt.
Add flour mixture and the 3/4 cup liquid alternately to creamed mixture, beating well after each addition.
Spread over apricot layer.
Bake in 350° oven for 35 to 40 minutes.
Cool in pan for 5 minutes; invert onto plate.
Chef
