Apricot Upside-Down Gingerbread Cake
Cook
40m
| Category: | Beverages |
| Seasons |
Ingredients
For
6
Person(s)
Ingredients:
| 3 Tablespoons butter |
| 1 1/2 cup brown sugar |
| 1 1/2 cup canned apricots, drained |
| 1/2 cup butter |
| 2 large eggs, beaten |
| 1 cup molasses |
| 2 1/2 cup cake flour, sifted |
| 2 teaspoon baking soda |
| 2 teaspoon ginger |
| 1/2 teaspoon salt |
| 1 cup sour milk |
Apricot Upside-Down Gingerbread Cake Directions
- In skillet: Melt butter, add 1 cup of the brown sugar and stir until melted. Arrange apricots cut side up. Cream shortening. Add 1/2 cup brown sugar and cream until fluffy. Add eggs, molasses and beat. Sift flour, salt, soda, ginger; add alternately with sour milk. Pour over apricots. Bake 325 to 350 degrees, 35 to 50 minutes. Serve with whipped cream.
Notes
