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Desserts

Apricot Upside-Down Cake

Apricot Upside-Down Cake recipe
photo by:kraft
Very easy to make. Next time I am going to add more apricots... but my family loved it!
posted by
MICHELLE1990
on 7/6/2006
time
prep:
15 min
total:
50 min
servings
total:
12 servings
Magazine Acquisition

what you need

1
cup  all-purpose baking mix
1/3
cup  granulated sugar
2/3
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
 egg
2
Tbsp.  water
1/8
tsp.  almond extract
6
Tbsp.  butter
1/2
cup  firmly packed brown sugar
1
lb.  apricots (about 7 medium apricots), pitted, cut into 1/2-inch-thick slices
2
Tbsp.  PLANTERS Sliced Almonds

Make It

PREHEAT oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water 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. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. 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.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this easy-to-make cake, but keep portion size in mind.
To Double
Prepare as directed, doubling all ingredients and using 2 (9-inch) round cake pans. Makes 24 servings.
Substitute
If fresh apricots are not available, prepare as directed using 1 lb. sliced peeled peaches instead.
K:46958v0 :75327
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