Apricot-Almond Upside-Down Cake

Apricot-Almond Upside-Down Cake

1/4 cup butter or margarine, melted
16 ounces apricot halves, drained
1/3 cup firmly packed light brown sugar
1/3 cup slivered almonds
16 ounces pound cake, mix
1 teaspoon vanilla extract
1 teaspoon almond extract

Pour butter into 9-inch round cake pan. Place apricot halves, cut side up, in pan. Sprinkle with brown sugar and almonds.

Prepare pound cake batter according to package directions; stir in flavorings. Pour batter over apricot halves.

Bake at 350 degrees F. for 35 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge to loosen; invert onto a serving plate

Yield: 10 servings


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