Apricot upside down cake
Apricot upside down cake
Ingredients/Components
- sugar - 1 c
- milk - 2/3 c
- salt - 1/2 tsp
- cornstarch - 2 Tbsp
- coconut - 1/4 c
- flaked coconut - 1/2 c
- almond extract - 1/2 tsp
- baking powder - 2 tsp
- egg - 1 item
- brown sugar, packed - 1/2 c
- soft shortening - 1/3 c
- margarine, melted - 1/4 c
- Maraschino cherries - 1 item
- can apricot halves - 1 oz
- sifted all purpose flour
- Apricot sauce - 1 item
- Have ready a 9 inch square cake pan
How to make apricot upside down cake:
Heat oven to 350°. Have ready a 9 inch square cake pan. Drain apricots well, saving juice for sauce. Stir in margarine, brown sugar and 1/4 c. coconut together in cake pan. Lay apricot halves, some cut side up and others cut side down with a cherry tucked underneath, in the margarine-sugar mixture. Combine shortening, egg and sugar in small mixing bowl. Beat at high speed until fluffy. Sift flour, baking powder and salt together. Combine milk and almond extract. Add sifted dry ingredients to shortening mixture alternately with milk mixture, beginning and ending with dry ingredients. Stir until smooth after each addition. Stir in 1/2 c. coconut. Spread over apricots. Bake 55 to 60 minutes or until center springs back when touched lightly. Invert on serving plate and let stand over cake a minute to be sure all the apricot mixture drops out. Serve warm, cut in squares and top with a little apricot sauce. Serves 6 or 9.Apricot Sauce: Apricot juice2 Tbsp. cornstarch Measure apricot juice and add water to make 2 c. liquid. Put about 1/4 c. of this liquid in a small dish. Add cornstarch and stir until smooth. Heat rest of apricot juice to boiling and stir in cornstarch mixture gradually. Bring back to a boil over high heat and boil 1 minute. Serve warm.Recipe categories: Desserts, Cakes, Low protein.
Rating:
Related ingredients:
graham cracker crumbs, sugar, cinnamon, eggs, vanilla, granulated sugar, brown sugar, cool whip, box confectioners sugar
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