My great aunt used to make this variation of a pineapple upside down cake. The yummy apricot sauce poured over a generous wedge is a lip-licker.
Ingredients: 1 can apricot halves, drained, preserving liquid, 2/3 cup butter, divided, 1/2 cup brown sugar, packed, 1 1/2 cups sifted flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cup milk, 1 teaspoon vanilla. Sauce: 1/3 cup brown sugar, packed, 1 tablespoon cornstarch, reserved apricot juice (add enough water to make 1 cup), 2 tablespoons butter, 1/2 teaspoon lemon juice.
Instructions: Preheat oven to 350 degrees. Spray a round 9 or 10 inch baking pan with cooking spray; set aside. Drain apricots, reserving liquid. Melt 1/3 cup of the butter and pour into bottom of prepared baking pan. Sprinkle 1/2 cup brown sugar over butter. Arrange drained apricots in attractive pattern on the butter/sugar coating.
Make cake batter: In large mixing bowl place flour, granulated sugar, baking powder and salt. Add 1/3 cup softened butter, milk and vanilla, mixing well. Pour batter over apricots, carefully spreading evenly to edges of pan.
Bake in preheated 350 degree oven for 40-50 minutes or until a toothpick inserted in center comes out clean. Immediately turn upside down on serving plate. Leave pan over cake for a few minutes for sugar mixture to run down over cake. Carefully, remove pan and replace any apricots on cake if stuck to pan. Allow to cool while making sauce.
In small saucepan mix 1/3 cup brown sugar, cornstarch and reserved 1 cup apricot juice. Bring to a boil; boil 1 minute over medium heat, stirring constantly. Remove from heat and add 2 tablespoons butter and 1/2 teaspoon lemon juice. Serve warm over cake.
"Cooking With Hope" Hope United Methodist Women's Unit, Flint, MI, Aunt Georgia Thompson, Cookbook Publishers, Inc., Lenesa, KS, 1978.
"Let's Bake a Cake!"
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