Apricot Upside Down Cake

Arrange the slices in concentric circles on the caramel in the bottom of the skillet. Combine cake mix egg apricot liquid lemon rind and vanilla in a bowl.

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12 1 egg 1 teaspoon vanilla extract 12 teaspoon almond extract 175ml milk 12 fresh apricots stoned and sliced.

Apricot upside down cake. Place melted butter in cake pan. Place baking mix granulated sugar sour cream egg waterjuice and extract in large bowl. Scrape the batter evenly over the apricots in the cake pan and spread evenly.

Beat with a mixer at medium speed 2 minutes. Step 2 Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Apricot Cherry Upside Down Cake This Apricot Cherry Upside Down Cake has a very moist butter cake topped with sweet apricots and tart cherries covered in a decadent sweet buttery.

Meanwhile halve and pit the apricot and chop each half into 3 equal sized slices 6 slices per apricot. Preheat oven to 350 Degrees F. Step 4 Pour batter over apricots in pan.

Cook over medium heat just until sugar begins to bubble. Bake the cake until golden and the top bounces back when touched in the center 45 to 50 minutes. Remove from heat and cool slightly.

Beat on medium speed 2 min. PREHEAT oven to 350F. Arrange apricot halves cut side down over brown sugar.

Pour cake batter over apricots and caramel and smooth out with a small offset spatula. Sprinkle brown sugar evenly over bottom of skillet. Layer the apricots on top of the brown sugar.

In large bowl whisk flour granulated sugar cornmeal baking powder salt. Bake until cake is golden brown and set all the way through about 1 hour and 15 minutes. Sprinkle brown sugar over butter.

Step 1 Preheat oven to 350º. Sprinkle the brown sugar on top. Beat with electric mixer on low speed just until moistened stopping frequently to scrape bottom and side of bowl.

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