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Apricot Upside Down Cake Recipe

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This recipe for Apricot Upside Down Cake, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Jones Bamford
Added: Monday, September 3, 2007


1 qt Apricots, drained; save juice
1/2 c Brown Sugar
1/3 c Butter
1 1/3 c Flour
1 c Sugar
2 t Baking Powder
1/2 t Salt
1 Egg

Apricot Sauce:
1/3 c Brown Sugar
1 T Cornstarch
1 c Apricot Juice
2 T Butter
1/2 t Lemon Juice

Melt 1/3 cup butter in heavy 10 inch skillet or 9-inch square pan. Sprinkle cup brown sugar evenly over butter. Arrange drained apricots
on the butter sugar coating.

Mix cake batter and pour over fruit. Bake at 350 40 - 50 minutes. Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Brown sugar mixture will run down over cake.

Apricot Sauce:
Mix brown sugar and cornstarch in a saucepan. Stir in 1 cup apricot juice from drained fruit. (Add water if necessary to make 1 cup.) Bring to boil. Boil 1 minute over medium heat, stirring constantly. Remove from heat. Add 2 Tablespoons of butter and teaspoon lemon juice. Serve warm over each serving.




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