Gather all the apricot aficionados in your life to celebrate the season with this luscious sour cream upside-down cake.
What You Need
Original recipe yields 12 servings
1 cup all-purpose baking mix
1/3 cup granulated sugar
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
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
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Let's 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.
Enjoy a serving of this easy-to-make cake, but keep portion size in mind.
Prepare as directed, doubling all ingredients and using 2 (9-inch) round cake pans. Makes 24 servings.
If fresh apricots are not available, prepare as directed using 1 lb. sliced peeled peaches instead.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.