Chocolate Upside Down Apricot Cake
Yield
servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| ⅓ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 79 | ml |
butter
|
|
| 118 | ml |
brown sugar
light, packed |
*
|
| 462.4 | ml/g |
apricot halves, canned
drained |
*
|
| 1E+1 | each |
maraschino cherries
halved |
|
| 177 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 1 | dash |
cinnamon
|
*
|
| 2 | large |
eggs
|
|
| 414 | ml |
cake flour
|
|
| 5 | ml |
baking soda
|
|
| 177 | ml |
milk
|
|
| 2.5 | ml |
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.
