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Apricot Almond Upside-Down Cake

1 can (15-1/4 ounces) apricot halves in syrup
1/3 cup butter
1/2 cup packed brown sugar
1/2 cup slivered almonds
2 eggs
2/3 cup sugar
3/4 teaspoon almond extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt

Drain apricots, reserving 6 tablespoons syrup; set aside. In a small
saucepan, melt butter over low heat; stir in brown sugar. Pour into a

Printed from tasteofhome.com Oct 12, 2008

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Apricot Almond Upside-Down Cake cont.

greased 9-in. square baking pan. Sprinkle with almonds. Arrange
apricot halves cut side up in a single layer over almonds; set aside.
In a small mixing bowl, beat eggs on medium-high speed until
lemon-colored. Gradually beat in sugar and reserved syrup. Stir in
almond extract. Combine the flour, baking powder and salt; add to egg
mixture, beating just until moistened. Spoon batter over apricots.
Bake at 350° for 35-40 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before inverting onto
a serving plate.

Yield: 9 servings.