Apricot Pecan Upside-Down Cake
9
servings
30 min
PREP TIME
02 hrs 20 min
TOTAL TIME

Ingredients

Topping

1/2 cup firmly packed brown sugar

1/4 cup Land O Lakes® Butter

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 large Land O Lakes® Eggs

1 1/2 teaspoons vanilla

3/4 teaspoon freshly grated lemon zest

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

How to make

  1. STEP 1

    Heat oven to 375°F. Grease 8-inch square baking pan; set aside.

  2. STEP 2

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

  3. STEP 3

    Combine 2/3 cup brown sugar and 1/3 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add vanilla and lemon zest; continue beating until well mixed.

  4. STEP 4

    Beat at low speed, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, until well mixed. Gently spread batter on top of apricots.

  5. STEP 5

    Bake 45-50 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running  knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.

Tip #1

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

Nutrition

380Calories
18Fat (mg)
80Cholesterol (mg)
330Sodium (mg)
52Carbohydrates (g)
2Dietary Fiber
5Protein (g)

Reviews

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  March 19, 2009

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.

— says Deborah
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