Ingredients
30.5 oz almond-flavored apricot, or 2 cans, halves, drained
4 tbsp. butter
¾ cup brown sugar
1 ½ cup flour
2 tsp. baking powder
¼ tsp. salt
3 tbsp. butter, softened
⅛ cup sugar
2 eggs
½ tsp. vanilla extract
½ cup low-fat milk
Preparation
Preheat oven to 350 degrees.
Drain liquid from the apricots.
Take 5-6 apricot halves and puree in blender or food processor until smooth to make 1/3 cup puree.
Reserve the remaining apricots.
Place the 4 tbsp. of butter with the brown sugar in 9" round cake pan.
Slowly heat the cake pan on top of the stove.
Stir the butter-sugar mixture until hot and mixture has turned into a caramel. Cool.
Evenly distribute the apricot halves cut side up on top of the caramel.
Mix together the flour, baking powder, and salt in a bowl. Set aside.
Cream the 3 tbsp. of butter with the sugar.
Add the 1/3 cup apricot puree and mix until smooth.
Add the eggs, one at a time.
Stir in the vanilla.
Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth.
Pour the cake batter over the apricot halves.
Using a spatula, gently spread the mixture with a spatula evenly over the apricots.
Bake at 350 degrees for approximately 35 minutes.
Test for doneness by inserting a toothpick into the cake.
When done, the toothpick comes out clean.
Cool 5 minutes then turn the cake upside down onto a cake platter.
