Zutaten für Apricot Spice Upside Down Cake
- 1 cup (2 sticks) unsalted butter
- Two 15-ounce cans apricot halves
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- One 15.25-ounce box yellow cake mix
- 1 cup sour cream
- 2 large eggs
- 1/4 cup apricot syrup
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Zubereitung von Apricot Spice Upside Down Cake
- Preheat oven to 350°F (175°C). Grease two 8x2-inch swirl cake pans (or line two 8x2-inch round cake pans with foil, ensuring the foil is well-buttered).
- Topping: In a small bowl, cream together 1/2 cup (1 stick) unsalted butter, 3/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until the sugar is dissolved.
- Spread the topping evenly over the bottoms of the prepared pans.
- Arrange one 15-ounce can of apricot halves, cut-side down, in each pan.
- Cake: In a large bowl, combine one 15.25-ounce box of yellow cake mix, 1/2 cup (1 stick) unsalted butter, softened, 1 cup sour cream, 2 large eggs, 1/2 cup granulated sugar, and 1/4 cup reserved apricot syrup from the can.
- Beat on low speed for 1 minute, then increase speed to medium and beat for 2 minutes.
- Carefully spoon the batter over the apricots in each pan, ensuring not to disturb the apricot arrangement.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans on a wire rack for 3 minutes.
- Run a knife around the edges of the cakes to loosen.
- Carefully invert the cakes onto serving plates.
- Remove the pans and serve the cake slightly warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
98g
Fat
48g
Carbs
11g
