Apricots, pecans and nutmeg help form the delicious "topping" in this upside-down cake.
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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
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
Heat oven to 375°F. Grease 8-inch square baking pan; set aside.
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.
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.
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.
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.
It is very important to drain apricots well. Pat dry with a paper towel.
Explore reviews fromour online community
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.