Apricot Upside-Down Cake

Preheat oven to 350 degrees. Drain liquid from the apricots. Take 5-6 apricot halves and puree in blender or food processor until smooth to make 1/3 C. puree. Reserve the remaining apricots. Place the 4 Tbs. of butter with the brown sugar in 9" round cake pan. Slowly heat the cake pan on top of the stove. Stir the butter-sugar mixture until hot and mixture has turned into a caramel. Cool. Evenly distribute the apricot halves cut side up on top of the caramel. Mix together the flour, baking powder, and salt. Set aside. Cream the 3 Tbs. of butter with the sugar. Add the 1/3 C. apricot puree and mix until smooth. Add the eggs, one at a time. Stir in the vanilla. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth. Pour the cake batter over the apricot halves. Using a spatula, gently spread the mixture with a spatula evenly over the apricots. Bake at 350 degrees for approximately 35 minutes. Test for doneness by inserting a toothpick into the cake. When done, the toothpick comes out clean. Cool 5 minutes then turn the cake upside down onto a cake platter.

Note: The overall calorie content was reduced by 500 and the fat content by 55 grams by substituting the apricot puree for all of the oil and a substantial amount of the butter called for in the recipe.