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Upside Down Brown Sugar Apricot Cake (#SundaySupper)

Course Cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Author Nancy Piran

Ingredients

  • 3 eggs
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup apricot juice
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 15 ounce can apricot halves drained
  • 5 tablespoons butter
  • 1/2 cup brown sugar

Instructions

  • Preheat oven to 350 degrees. Grease a 9″ springform pan. Set aside.
  • In a large bowl whisk eggs lightly. Add sour cream, honey, vanilla and apricot juice whisking till combined.
  • Add remaining ingredients and whisk till just smooth.
  • In medium pan add butter and brown sugar. Allow to cook for 3 minutes or until butter is melted and mixture is smooth.
  • Pour into the bottom of the pan. Top with apricots, pit side up.
  • Pour cake mixture over the apricots and smooth out.
  • Cook for 35-40 minutes or until tooth pick inserted comes out clean.
  • Allow to cool for two minutes. Invert onto serving dish and release from pan.
  • Serve and ENJOY!

Notes

Recipe adapted from http://sherisilver.com/2013/02/21/sugar-free-honey-lemon-cake/