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Apricot Almond Upside-Down Cake
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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 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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |