Name: Apricot Upside-Down Gingerbread Cake
Cook time: 40 min
Yield: 6 Person(s)
Cuisine: Latin
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

By Gramma Recipebox

(0 Reviews)

Super easy

Cheap

Cook

40m

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Category:
Seasons
Cuisine Type	Latin

Ingredients

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.