Apricot Upside-Down Cake Recipe

Ingredients :

20-oz can apricot halves

1/4 cup butter, melted

1/2 cup brown sugar, packed

1/4 cup coconut

maraschino cherries (optional)

1/3 cup soft shortening

1 egg

1 cup sugar

1 1/3 cups sifted all-purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1/2 tsp almond extract

1/2 cup flaked coconut

Apricot Sauce

Method :

Heat oven to 350F (175C). Have ready a 9-inch (23-cm) square cake pan. Drain apricots well, saving juice for sauce. Stir butter, brown sugar and 1/4 cup (60ml) coconut together in cake pan. Lay apricot halves, some cut side up and others cut side down with a cherry tucked underneath, in the butter-sugar mixture.

Combine shortening, egg and sugar in small mixing bowl. Beat at high speed until fluffy. Sift flour, baking powder and salt together. Combine milk and almond extract. Add sifted dry ingredients to shortening mixture alternately with milk mixture, beginning and ending with dry ingredients. Stir until smooth after each addition. Stir in 1/2 cup (125ml) coconut. Spread over apricots. Bake 55-60 minutes or until center springs back when touched lightly. Invert on serving plate and let pan stand over cake a minute to be sure all the apricot mixture drops out. Serve warm, cut in squares and topped with a little Apricot Sauce.

Serves 6-9

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