Caramelized Apricot Upside Down Cake

I am NOT a cook. I can burn toast. A friend got one & cooked most delectable meals & desserts for me. So I decided at age 67 to learn how to cook with one of these contraptions. Only made one meal but I really liked it!

I may have let my caramel get too brown. It’s edible and my husband likes it, but probably better if I’d watched the syrup closer.

subheading: for the caramel:

1 cup sugar

⅓ cup water

subheading: for the cake:

¾ cup sugar

6 Tbsp butter, at room temperature

2 eggs, at room temperature

⅓ cup sour cream

1 Tbsp vanilla paste (or extract)

1 cup plus 2 Tbsp flour

½ tsp baking powder

¼ tsp salt

Directions at theviewfromgreatisland.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer