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Apricot Upside Down Cake Recipe
|Brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Baking powder||2 Tablespoon|
|Apricots||1 Cup (16 tbs), drained and chopped, juice reserved (Packed With Juice)|
|Apple sauce||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unbleached all purpose flour||1 1⁄2 Cup (24 tbs)|
|Egg whites||3 , lightly beaten|
Serving size: Complete recipe
Calories 1817 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.39 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3489.4 mg145.4%
Total Carbohydrates 357 g119.1%
Dietary Fiber 10.1 g40.4%
Sugars 187.4 g
Protein 94 g187.8%
Vitamin A 59.9% Vitamin C 29.3%
Calcium 231.8% Iron 75.9%
*Based on a 2000 Calorie diet
Line an 8-inch-square pan with a baking pan liner or spray lightly with vegetable cooking spray.
Sprinkle brown sugar on bottom of pan.
Top with a layer of chopped apricots.
Combine flour and baking powder in a mixing bowl.
In another bowl, combine apple sauce, sugar, reserved juice from apricots, and egg whites.
Stir wet ingredients into dry ingredients until dry ingredients are just moist.
Pour cake batter over apricots.
Bake for 35 minutes or until a wooden pick inserted in center of cake comes out clean.
Remove cake from oven and cool for 10 minutes.
Turn cake pan upside down and release cake over plate.
Slice into 8 squares.