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Apricot Up-Side Down Cake

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Submitted by banditt4u

YIELD

1 cake

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

12 12
EACH EACH APRICOT HALVES, CANNED
thawed from frozen *
½ 2.5
TEASPOON ML LEMON JUICE
½ 2.5
TEASPOON ML BROWN SUGAR
replacement
¼ 1.3
TEASPOON ML CINNAMON
2 2
SLICES SLICES BREAD CRUMBS
white *
1 5
TEASPOON ML BAKING POWDER
1 1
DASH DASH SALT *
2 2
LARGE LARGE EGGS
separated
79
CUP ML SUGAR
granulated, replacement
3 45
TABLESPOONS ML WATER
hot
½ 2.5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven to 350℉ (180℃).

Combine apricots, lemon juice, brown sugar, and cinnamon.

Spread on bottom of non-stick small baking dish .

Combine crumbs, ba king powder, and salt.

Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored.

Beat in water, bread crumb mixture and extract.

Beat egg whites with a pinch of salt until stiff, not dry.

Fold into egg mixture.

Spoon over apricots.

Bake for 25 minutes or until cooked throughout.

2 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 104 22% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 36mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 1%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
 

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