Apricot Upside Down Cake
makes 8″ cake
preheat oven 375*F
Place an eight inch cake pan over low heat to melt 1/3 cup of butter. When butter is melted, sprinkle 2/3 cup brown sugar evenly over the entire pan. Add enough sliced apricots to cover bottom in one layer. I used six apricots but it will depend on the size of the fruit. I did not peel the apricots.
1 1/3 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
Sift dry ingredients together and set aside.
1/3 cup butter
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla
Beat butter and sugar until light and fluffy, about three minutes, then beat in egg and vanilla…beat another three minutes.
Alternate dry ingredients with 2/3 cup buttermilk…blend well
Spoon cake batter evenly over fruit and place in oven for 45 minutes.
Serve inverted on serving plates topped with sweetened whipped cream.
Thanks for reading.
