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UPSIDE DOWN BROWN SUGAR APRICOT CAKE

UPSIDE DOWN BROWN SUGAR APRICOT CAKE

This cake almost made me break my Lenten resolution. I decided to give up cake for Lent! I know! How could I? Well because cake, chocolate and all desserts really are my weakness. I figured it was something good to abstain from.

INGREDIENTS

3 eggs
½ cup sour cream
⅓ cup vegetable oil
¼ cup honey
¼ cup apricot juice
1 teaspoon vanilla
2½ cups all purpose flour
2½ teaspoon baking soda
¾ teaspoon baking powder
1 15 ounce can apricot halves, drained
5 tablespoons butter
½ cup brown sugar

INSTRUCTIONS

Preheat oven to 350 degrees. Grease a 9″ springform pan. Set aside.
In a large bowl whisk eggs lightly. Add sour cream, honey, vanilla and apricot juice whisking till combined.
Add remaining ingredients and whisk till just smooth.
In medium pan add butter and brown sugar. Allow to cook for 3 minutes or until butter is melted and mixture is smooth.
Pour into the bottom of the pan. Top with apricots, pit side up.
Pour cake mixture over the apricots and smooth out.
Cook for 35-40 minutes or until tooth pick inserted comes out clean.
Allow to cool for two minutes. Invert onto serving dish and release from pan.
Serve and ENJOY!