UPSIDE-DOWN CAKE WITH APRICOTS

Upside-Down Cake with Apricots image

Gather all the apricot aficionados in your life to celebrate the season with this luscious Upside-Down Cake with Apricots. Made with sour cream for extra creaminess, a cake with apricots has never tasted this good.

Provided by My Food and Family

Time 50m

Yield Makes 12 servings.

Number Of Ingredients 10

Ingredients

1 cup all-purpose baking mix
1/3 cup granulated sugar
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg
2 Tbsp. water
1/8 tsp. almond extract
6 Tbsp. butter
1/2 cup firmly packed brown sugar
1 lb. apricots (about 7 medium apricots), pitted, cut into 1/2-inch-thick slices
2 Tbsp. sliced almonds

Steps:

Preheat oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
Melt butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g