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Chocolate Upside Down Apricot Cake

 

28

Yield

servings

Prep

20

min

Cook

50

min

Ready

70

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons butter
cup butter
½ cup brown sugar
light, packed
*
16 ounces apricot halves, canned
drained
*
10 each maraschino cherries
halved
¾ cup sugar
¼ cup cocoa powder
1 dash cinnamon
*
2 large eggs
1 ¾ cups cake flour
1 teaspoon baking soda
¾ cup milk
½ teaspoon vanilla extract

Directions

Heat oven to 350℉ (180℃).

In 9 inch square baking pan, melt 2 tbsp butter in oven.

Remove from oven.

Stir in brown sugar.

Arrange apricot halves rounded side down, and cherries in the pan.

Set aside.

In small mixer bowl, beat ⅓ sup butter and granulated sugar until light and fluffy.

Add cocoa and cinnamon, beat until well blended.

Stir in vanilla.

Pour batter into pan over fruit.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.

With metal spatula, loosen sides; invert cake onto serving plate.

Serve warm.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 64036% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 343mg 14%
Total Carbohydrate 32g 32%
Dietary Fiber 3g 13%
Sugars g
Protein 22g
Vitamin A 17% Vitamin C 0%
Calcium 10% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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