Apricot Upside-Down Cake

Name: Apricot Upside-Down Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 2 Tbsps PLANTERS Sliced Almonds; 454 grams apricots (about 7 medium apricots), pitted, cut into 1/2-inch-thick slices; 237 milliliters all-purpose baking mix; 118 milliliters firmly packed brown sugar; 6 Tbsps butter; 158 milliliters BREAKSTONES or KNUDSEN Sour Cream; 1 egg; 79 milliliters granulated sugar; 2 Tbsps water

Need a vegetarian dessert? Apricot Upside-Down Cake could be an amazing recipe to try. One serving contains 229 calories, 2g of protein, and 14g of fat. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up knudsen cream, granulated sugar, water, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Preheat oven to 350F.

Equipment you will use

Oven

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.

Ingredients you will need

Granulated Sugar

Baking Mix

Sour Cream

Extract

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Melt butter in small saucepan on medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly.

Ingredients you will need

Brown Sugar

Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.

Ingredients you will need

Almonds

Apricot

Equipment you will use

Cake Form

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.

Equipment you will use

Toothpicks