Apricot Upside Down Cake
Portion Size: 2×2 inch
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons butter, melted | |
| 1/3 cup packed brown sugar | |
| 1(8 3/4 ounce) can apricot halves | drained and halves |
| 1 1/3 cup all-purpose flour | |
| 2/3 cup sugar | |
| 2 teaspoons baking powder | |
| 2/3 cup nonfat milk | |
| 1/4 cup butter | softened |
| 1 egg |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Pour melted 2 T. butter in a 9×1 1/2 inch round baking pan. Stir in brown sugar and 1 tablespoon water. | |
| 2 | Arrange apricots in the pan. Prepare batter in a bowl. | |
| 3 | Combine flour, sugar and baking powder. | |
| 4 | Add milk, butter, egg and vanilla. | |
| 5 | Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour over fruit. | |
| 6 | Bake in a 350 degree over for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on for 5 minutes. Loosen sides and invert onto a plate |
Posted in Desert Recipes
