Apricot Spice Upside Down Cake Recipe

Ingredients for Apricot Spice Upside Down Cake

• 1 cup (2 sticks) unsalted butter, softened
• Apricots
• Light Brown Sugar
• Ground Cinnamon
• Ground Nutmeg
• Cake
• Spice Cake Mix
• 1 cup sour cream
• 2 large eggs
• Apricot Syrup

How to Make Apricot Spice Upside Down Cake

1. 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).
2. 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.
3. Spread the topping evenly over the bottoms of the prepared pans.
4. Arrange one 15-ounce can of apricot halves, cut-side down, in each pan.
5. 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.
6. Beat on low speed for 1 minute, then increase speed to medium and beat for 2 minutes.
7. Carefully spoon the batter over the apricots in each pan, ensuring not to disturb the apricot arrangement.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans on a wire rack for 3 minutes.
10. Run a knife around the edges of the cakes to loosen.
11. Carefully invert the cakes onto serving plates.
12. Remove the pans and serve the cake slightly warm or at room temperature. Enjoy!