Source: Fabulous Food Associations

Apricot Upside-Down Cake From Scratch
This cake is delicious, and its healthy too!
Serves: 12
Prep Time: 15 minutes
Cook Time: 40 mins.


2 cans (15 1/4 oz. each) almond flavored apricot halves, drained
4 tablespoons butter
3/4 cup brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter, softened
7/8 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup lowfat milk

Preheat oven to 350 degrees.
Drain liquid from the apricots. Take 5-6 apricot halves and puree in blender or food processor until smooth to make 1/3 cup puree. Reserve the remaining apricots.

Place the 4 tablespoons of butter with the brown sugar in 9" round cake pan. Slowly heat the cake pan on top of the stove. Stir the butter-sugar mixture until hot and mixture has turned into a caramel. Cool. Evenly distribute the apricot halves cut side up on top of the caramel.

Mix together the flour, baking powder, and salt. Set aside. Cream the 3 tablespoons of butter with the sugar. Add the 1/3 cup apricot puree and mix until smooth. Add the eggs, one at a time. Stir in the vanilla. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth.

Pour the cake batter over the apricot halves. Using a spatula, gently spread the mixture with a spatula evenly over the apricots. Bake at 350 degrees for approximately 35 minutes. Test for doneness by inserting a toothpick into the cake. When done, the toothpick comes out clean.

Cool 5 minutes then turn the cake upside down onto a cake platter.

Note: The overall calorie content was reduced by 500 and the fat content by 55 grams by substituting the apricot puree for all of the oil and a substantial amount of the butter called for in the recipe.