APRICOT UPSIDE-DOWN CAKE
I have been making this recipe for over 25 years...great dessert warm out of the oven with a scoop of vanilla ice cream....nice caramel sweet sauce....yummy!!
Provided by Doreen Fish
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. PREHEAT oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water/juice and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside. MELT butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly.Add a tablespoon of the syrup...mix well. Pour into 9-inch round cake pan. Top with apricot slices. Cover with batter. BAKE 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.
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Hemant Gound
[email protected]I'm not a big fan of upside-down cakes, but this one looks so good that I might have to give it a try.
Academic Future
[email protected]This recipe sounds amazing! I can't wait to try it.
Abigail Nzurum
[email protected]I'm thinking of making this cake for a party next weekend. Do you think it will hold up well if I make it a day ahead?
ITZ BISHOW Gamer
[email protected]This recipe looks delicious, but I'm allergic to apricots. Do you think I could substitute another fruit, like peaches or apples?
Steven Pattersonsr
[email protected]I'm not sure why this recipe has such good reviews. My cake was a complete disaster.
Abdul Khaliq
[email protected]This recipe is missing some important instructions. I had to guess at a few things, and my cake didn't turn out very well.
Mike Muyunda
[email protected]I followed the recipe exactly, but my cake didn't turn out. I'm not sure what went wrong.
hala balasi
[email protected]The cake was a little dry, but the apricots were delicious. I think I'll try adding some more butter to the cake batter next time.
sbuda deon
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I think I'll try using less sugar next time.
Fransie Nel
[email protected]I'm not a big fan of apricots, but I loved this cake. The apricots were sweet and juicy, and they paired perfectly with the moist cake.
Lauren Brunner
[email protected]This is my new favorite upside-down cake recipe. The apricots are the perfect touch.
Taofeeq Wahab
[email protected]This cake is so delicious and easy to make. I love the way the apricots caramelize in the oven.
Brien Sapkowski
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved the unique flavor and the moist texture.
Naod Gebreikdan
[email protected]This cake is a great way to use up fresh apricots. It's also a very easy cake to make, and it always turns out delicious.
Mian Nwafal
[email protected]I love the combination of apricots and almonds in this cake. The apricots are sweet and juicy, and the almonds add a nice nutty flavor. The cake is also very moist and flavorful.
Qutazia Smyre
[email protected]This cake was so easy to make and it turned out beautifully. The apricots gave it a gorgeous golden color and the cake was perfectly moist. I served it with a dollop of whipped cream and it was a real crowd-pleaser.
Samkelisiwe Mkhize
[email protected]I'm not usually a fan of upside-down cakes, but this one changed my mind. The apricots added a lovely tartness that balanced out the sweetness of the cake. The cake itself was also very moist and flavorful. I will definitely be making this again.
Bilawal shah
[email protected]This apricot upside-down cake was a delightful treat! The apricots were soft and juicy, and the cake was moist and flavorful. I loved the caramelized sugar topping, which added a nice crunch. Overall, this cake was a hit with my family and friends.