Apricot Pecan Upside-Down Cake recipe

[Guest guest]

APRICOT PECAN UPSIDE-DOWN CAKE

 

My girlfriend shared this with me after I begged her for weeks. It's

scrumptious!

Apricots, pecans and nutmeg help form the delicious " topping " in

this upside-down cake.

 

Topping Ingredients

~~~~~~~~~~~~~~~~~~~~~~~~

- 1/2 cup firmly packed brown sugar

- 1/4 cup butter or margarine

- 1/4 teaspoon ground nutmeg

- 1/2 cup chopped pecans or walnuts

- 1 (15 1/4-ounce) can apricot halves, well-drained (pat dry)

 

Cake Ingredients

~~~~~~~~~~~~~~~~~~~~~~~

- 2/3 cup firmly packed brown sugar

- 1/3 cup butter, softened or margarine

- 2 eggs

- 1 1/2 teaspoons vanilla

- 3/4 teaspoon grated lemon peel

- 1 1/2 cups all-purpose flour

- 2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/2 cup milk

 

Cooking Instructions:

Heat oven to 375°F. Cut piece of waxed paper to fit bottom of

8-inch square or 11x7-inch baking pan; place on bottom.

 

Combine 1/2 cup brown sugar, 1/4 cup butter and nutmeg in small

bowl . Stir in pecans. Sprinkle on top of waxed paper. Place

apricot halves, rounded-side down, on top of brown sugar mixture;

set aside.

 

Combine 2/3 cup brown sugar and 1/3 cup butter in large mixer

bowl . Beat at medium speed, scraping bowl often, until creamy (1

to 2 minutes). Continue beating, adding eggs 1 at a time, until

well mixed (1 to 2 minutes). Add vanilla and lemon peel;

continue beating until well mixed (1 minute).

 

Reduce speed to low. Beat, gradually adding flour, baking powder

and salt alternately with milk and scraping bowl often, until

well mixed (1 to 2 minutes). Gently spread batter on top of

apricots.

 

Bake for 50 to 55 minutes or until toothpick inserted in center

comes out clean. Loosen sides of cake from pan by running a

knife around inside of pan. Invert cake onto serving platter; let

stand 5 minutes. Remove pan. Gently peel off waxed paper; cool

completely.

 

 

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