Yield
8 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 350º.

Step 2

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.

Step 3

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.

Step 4

Pour batter over apricots in pan.

Step 5

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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