Apricots, pecans and nutmeg help form the delicious "topping" in
this upside-down cake.

Apricot Pecan Upside Down Cake

Topping Ingredients:
1/2 cup firmly packed brown sugar
1/4 cupButter
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1 (15 1/4-ounce) can apricot halves, well-drained

Cake Ingredients:
2/3 cup firmly packed brown sugar
1/3 cup Butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Heat oven to 375 F. Cut piece of waxed paper to fit bottom of
8-inch square or 11 x 7-inch baking pan; place on bottom.
Combine 1/2 cup brown sugar, 1/4 cup butter and nutmeg in small
bowl . Stir in pecans. Sprinkle on top of waxed paper. Place apricot
halves, rounded-side down, on top of brown sugar mixture; set aside.
Combine 2/3 cup brown sugar and 1/3 cup butter in large mixer
bowl . Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Continue beating, adding eggs 1 at a time, until well mixed
(1 to 2 minutes). Add vanilla and lemon peel; continue beating until
well mixed (1 minute).
Reduce speed to low. Beat, gradually adding flour, baking powder
and salt alternately with milk and scraping bowl often, until well
mixed (1 to 2 minutes). Gently spread batter on top of apricots.
Bake for 50 to 55 minutes or until toothpick inserted in center
comes out clean. Loosen sides of cake from pan by running a knife
around inside of pan. Invert cake onto serving platter; let stand 5
minutes. Remove pan. Gently peel off waxed paper; cool completely.

Makes 9 servings.

Tip: It is very important to drain apricots well. Pat dry with a paper
towel.

Nutrition Facts (1 serving): Calories: 380, Fat: 18 g, Cholesterol: 80 mg,
Sodium: 330 mg, Carbohydrates: 52 g, Dietary Fiber: 2 g, Protein: 5 g.

Land O Lakes, Inc.


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