Stunning Apricot Upside-Down Cake Recipe


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By using apricot puree instead of butter and oil, this recipe is significantly reduced in calories and fat.

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  • 2 cans 15 1/4 oz. each almond-flavored apricot halves, drained
  • 4 Tbs. butter
  • 3/4 C. brown sugar
  • 1 1/2 C. flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3 Tbs. butter, softened
  • 7/8 C. sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/2 C. low-fat milk

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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.

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