Apricots, pecans and nutmeg help form the delicious "topping" in this upside-down cake.
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Topping
12 cup firmly packed brown sugar
14 cup Land O Lakes® Butter
14 teaspoon ground nutmeg
12 cup chopped pecans
1 (15 1/4-ounce) can apricot halves, well-drained
Cake
23 cup firmly packed brown sugar
13 cup Land O Lakes® Butter, softened
1 12 teaspoons vanilla
34 teaspoon freshly grated lemon zest
1 12 cups all-purpose flour
2 teaspoons baking powder
14 teaspoon salt
12 cup milk
STEP 1
Heat oven to 375°F. Grease 8-inch square baking pan; set aside.
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.
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.
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.
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.
It is very important to drain apricots well. Pat dry with a paper towel.
