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Upside Down Brown Sugar Apricot Cake (#SundaySupper)
Course
Cake
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
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/