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Apricot Upside-down Cake Recipe


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     Apricot Upside-down Cake

Category   Desserts - Breads
Sub Category   None

3 tbsp plus 1/4 cup butter
2/3 cups brown sugar
2 cups baking mix (bisquick)
1 box (8 oz) corn muffin mix
1/2 cup granulated sugar
2/3 cups milk
3 large eggs
2 tsp vanilla extract
7 apricots cut into sixths
1 cup maraschino cheery, stem removed

Heat oven to 350F. Line the bottom of a 9x3 in sprinform pan bottom with two 15-in pieces of non-stickfoil overlapping in an X shape. Attach side of pan; tightly fold excess foil up over pan side.
Melt 3 tbsp butter in medium glass bowl in microwave; stir in brown sugar until blended. Press into bottom of prepared pan. Place pan in oven 6-8 min, until mixture bubbles. Melt remaining 1/4 cup butter in same glass bowl. Combine baking mix, corn muffin mix, and granulated sugar in large bowl. Stir in milk, eggs, melted butter, and vanilla.
Remove pan from oven. Arrange apricots in two concentric circles in brown sugar mixture; place cherry at center. Evenly spread batter over fruit. Place a large piece of foil on under pan to catch and drips. Bake 1 hour or until pick inserted into center comes clean.
Cool cake in pan on wire rack 15 minutes. Turn out onto serving plate. Remove side and bottom; peel off foil. Serve warm or at room temperature.

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