Apricot Upside Down Cake
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 3 Tablespoon Butter or Margarine |
| 1 1/2 Cup Light Brown Sugar |
| 2 17 Ounce Cans Apricot Halves (Del Monte) |
| 1 1/2 Cups Sugar |
| 3 Egg Yolks, Beaten |
| 1 1/2 Cups Flour |
| 1 1/2 Teaspoon Baking Powder |
| 1 Pinch Salt |
| 3 Egg whites, beaten stiff |
| 1/2 Cup Water |
Apricot Upside Down Cake Directions
- Grease 12-inch cast iron frying pan. Cream together brown sugar and butter and pack in bottom of fry pan. Drain apricots and place upside down on top of sugar mixture. Set aside and preheat oven to 350 degrees. Mix 1 1/2 cups sugar with 3 beaten egg yolks. Mix 1 1/2 cups flour with 1 1/2 teaspoons baking powder and salt. Add slowly 1/2 cup water. Beat egg whites until stiff. Fold in to batter gently. Pour over apricots. Bake 50-60 minutes. Invert immediately onto large round serving plate.
Notes
Nutrition facts
Per Serving
| Kcal: | 493 kcal |
| Fibers (g): | 1.6g |
| Sodium (mg): | 85mg |
| Carbs: | 108.2g |
| Sugar (g): | 88.5g |
| Fat: | 6.3g |
| Saturated fat (g): | 3.4g |
| Cholesterol: | 90mg |
| Proteins: | 4.9g |
