APRICOT UPSIDE DOWN CAKE
3 tablespoons butter, melted
3/4 cup brown sugar
Apricot halves, pecans and maraschino cherries (to cover bottom of cake pan)
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup butter, softened
2 eggs
3/4 cup milk
1 teaspoon vanilla
Whipped cream (for serving)
Melt 3 tablespoons butter in bottom of 13x9-inch cake pan. Add brown sugar and cover bottom of pan with apricots (drained), pecans and maraschino cherries.
In a large bowl mix butter and sugar, then add eggs and milk.
Sift together flour and baking powder, then add to wet ingredients. Stir until smooth. Spread the cake batter on top of the apricots, cherries and pecans.
Bake at 350 degrees F for 30 minutes. While still warm, take cake out of pan so apricots are on top.
Serve with whipped cream.
Source: Miriam Zachman
From: susannahoh - 01-21-2000
3 tablespoons butter, melted
3/4 cup brown sugar
Apricot halves, pecans and maraschino cherries (to cover bottom of cake pan)
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup butter, softened
2 eggs
3/4 cup milk
1 teaspoon vanilla
Whipped cream (for serving)
Melt 3 tablespoons butter in bottom of 13x9-inch cake pan. Add brown sugar and cover bottom of pan with apricots (drained), pecans and maraschino cherries.
In a large bowl mix butter and sugar, then add eggs and milk.
Sift together flour and baking powder, then add to wet ingredients. Stir until smooth. Spread the cake batter on top of the apricots, cherries and pecans.
Bake at 350 degrees F for 30 minutes. While still warm, take cake out of pan so apricots are on top.
Serve with whipped cream.
Source: Miriam Zachman
From: susannahoh - 01-21-2000
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