Apricot Pecan Upside Down Cake Recipe

Apricot Pecan Upside-Down Cake

Apricots, pecans and nutmeg help form the delicious "topping" in this upside-down cake.

30 min.prep time 2:20total time
9 servings
131 Rating

Ingredients

Topping

1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1 (15 1/4-ounce) can apricot halves, well-drained

Cake

2/3 cup firmly packed brown sugar
1/3 cup LAND O LAKES® Butter, softened
2 eggs
1 1/2 teaspoons vanilla
3/4 teaspoon grated lemon peel
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Directions

Heat oven to 375°F. Cut piece of waxed paper to fit bottom of 8-inch square or 11x7-inch baking pan; place on bottom.

Combine 1/2 cup brown sugar, 1/4 cup butter and nutmeg in small bowl . Stir in pecans. Sprinkle on top of waxed paper. Place apricot halves, rounded-side down, on top of brown sugar mixture; set aside.

Combine 2/3 cup brown sugar and 1/3 cup butter in large mixer bowl . Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs 1 at a time, until well mixed (1 to 2 minutes). Add vanilla and lemon peel; continue beating until well mixed (1 minute).

Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, until well mixed (1 to 2 minutes). Gently spread batter on top of apricots.

Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running a knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Gently peel off waxed paper; cool completely.

TIP: It is very important to drain apricots well. Pat dry with a paper towel.

Nutrition Facts (1 serving)

Calories: 380

Fat: 18g

Cholesterol: 80mg

Sodium: 330mg

Carbohydrates: 52g

Dietary Fiber: 2g

Protein: 5g

Recipe #7592©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

After making two changes, the cake was excellent. I substituted 1/2 the milk with some juice from the apricots, and then doubled the topping, as it was a little dry with the original amounts. After that, the cake was fantastic.

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