Prep: 12 minutes; Cook: 35 minutes. We offer two versions of this cake so you can have a choice depending on the ingredients you have on hand. The "from scratch" cake and the cake mix version differ by about 15 calories.
1 tablespoon light butter, melted
1/4 cup firmly packed light brown sugar
2 (8 1/4-ounce) cans apricot halves in light syrup, undrained
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup light butter, softened
2/3 cup sugar
1 large egg
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350º.
Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter; sprinkle brown sugar over butter. Drain apricots, reserving 2/3 cup liquid; pat apricots dry with paper towels. Arrange apricots, cut sides up, in pan.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients; stir well. Beat butter and remaining 4 ingredients with a mixer at medium speed until well blended. Add flour mixture and reserved liquid alternately to butter mixture, beginning and ending with flour mixture.
Pour batter over apricots in pan.
Bake at 350º for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a knife or narrow spatula; invert cake onto a plate.
Cooking Light Superfast Suppers
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