Apricot Upside-Down Cake
Apricot Upside-Down Cake is an moderately easy dinner. Made with 1/4 c. softened margarine, 1/3 c. brown sugar, firmly packed, 3 tbsp. baking powder, 1 (no. 2 1/2) can apricot halves, well drained and 1/3 c. slivered almonds, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Butter bottom and sides of 9 x 9 x 2-inch pan.
Sprinkle with brown sugar.
Arrange apricot halves, cut side up, over sugar. Sprinkle with coconut and almonds.
Mix together next 3 ingredients.
Blend in margarine with pastry blender or fork. Beat eggs and add to milk, then stir into dry mixture.
Blend and pour over fruit into pan.
Bake at 350Β° about 35 minutes.
Remove cake from pan by placing serving plate over cake pan and carefully invert.
Decorate top with maraschino cherries.
For easier handling, bake cake in spring-form pan.
π· Perfect Pairings
Complete your meal with these
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