Anita’s Caramelized Apricot Upside Down Cake

Buttery, tender cake, super easy to make. Burst with warm spices and gooey delightful caramelized apricot topping. Also, can have it individually in a muffin form.

This is one of my children favorite dessert! Share the LOVE!

Ingredients

1 can apricots (12 halves)

Juice of Apricot from can, about 1 cup

1/2 cup of brown sugar

1/3 cup of white granulated sugar

1/2 cup of butter, melted

1 teaspoon of cinnamon, ground

1/2 teaspoon turmeric, ground

1/2 teaspoon nutmeg, grated

1 1/2 cup of cake flour or All-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla paste or extract

3 large eggs, separated

Preparation

1. Prepare a 6 inch-cake pan with cooking spray. Place parchment paper on bottom of the pan and spray top of paper again. Set aside.
2. Drain the apricots.
3. Mix brown sugar and granulated white sugar with melted butter.
4. Pour 3 Tablespoon of sugar-butter mixture into the cake pan.
5. Arrange the apricots on top.
6.  Make the batter by combining flour, cinnamon, nutmeg, turmeric, baking powder, eggs, vanilla, and rest of sugar-butter mixture with rest of the apricot juice. 
7. Spread the batter over the apricots. Spread the extra batter into 6 muffin tin pan following same procedure by spooning melted sugar with butter, one half apricot and pour batter 3/4 way up.
8. Bake both in preheated oven at 375 grades Farenheit for about 35-40 minutes or until a toothpick inserted in the center comes out clean.

9. Leave to cool in the pan before flipping. Remove parchment paper from cake top and serve. Enjoy and Spread the LOVE!