| Apricot Upside Down Cake January 2008 |
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3 tablespoons butter 3/4 cup brown sugar Enough apricots, 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 2 eggs 3/4 cup milk 1 teaspoon vanilla |
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Melt butter in bottom of 9x13-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 for thirty minutes at 350 degrees. While still warm, take cake out of pan so apricots are on top. Serve with whipped cream.
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I have used peaches and it turned out fine. --- Tona in Bama
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