I can't help myself. I HAVE to bake, even on a hot July day. So today I made an Almond Apricot Upside Down Cake.
1. Because it's delicious.
2. Because it's EASY.
3. Because I love changing up the original Almond Cake Recipe.
Take five minutes to make the batter for my original Almond Cake. Set this aside while you prepare the pan. You'll need an 8"x8" square pan.
Butter the pan then line it with parchment paper and gently butter the paper.
Fold several sheets of Bounty paper towel. Place the apricots from one 16 oz. can of apricot halves on the towel and let them drain well.
Dot the bottom of the pan with butter. Sprinkle the bottom with 1/2 cup soft brown sugar. Add 1/3 cup of chopped pecans and place the apricots on top of the pecans.
Gently spoon the cake batter over the apricots. Bake in a 350 degree oven for 40-45 minutes. Let the cake cool for a mere 6-8 minutes. Then invert on the cooling rack when completely cool.
Serve on a square cake platter, dust with powdered sugar and enjoy.
By the way, EVERYTHING TASTES BETTER WITH WHIPPED CREAM!!!