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• 2 (15 1/4 oz.) cans California apricot halves, drained
• 4 tablespoons butter
• 3/4 cup brown sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons butter, softened
• 7/8 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup low-fat milk
Preheat oven to 350°F
Drain liquid from the apricots. Take 5-6 apricot halves and purée in blender or food processor until smooth to make 1/3 cup purée. Reserve the remaining apricots.
Place the 4 tablespoons of butter with the brown sugar in 9” round cake pan. Slowly heat the cake pan on top of the stove. Stir the butter-sugar mixture until hot and mixture has turned into a caramel. Cool. Evenly distribute the apricot halves cut side up on top of the caramel.
Mix together the flour, baking powder, and salt. Set aside. Cream the 3 tablespoons of butter with the sugar. Add the 1/3 cup apricot purée and mix until smooth. Add the eggs, one at a time. Stir in the vanilla. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth.
Pour the cake batter over the apricot halves. Using a spatula, gently spread the mixture evenly over the apricots. Bake at 350°F for approximately 35 minutes. Test for doneness by inserting a toothpick into the cake. When done, the toothpick comes out clean.
Cool 5 minutes then turn the cake upside down onto a cake platter.
Note: The overall calorie content was reduced by 500 and the fat content cut by 55 grams by substituting the apricot purée for all of the oil and a substantial amount of the butter called for in the recipe.
Apricot Producers of California - www.apricotproducers.com
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