Welcome to spanel.com

We have quarts and quarts of frozen apricots from our tree this year. I’m planning to try this recipe, substituting frozen apricots and whole wheat flour.

• 2  (15 1/4 oz.) cans California apricot halves,  drained
• 4 tablespoons butter
• 3/4 cup brown sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons butter, softened
• 7/8 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup low-fat milk

Preheat oven to 350°F

Servings:  About 12

Drain liquid from the apricots.  Take 5-6 apricot halves and purée in blender or food processor until smooth to make 1/3 cup purée.  Reserve the remaining apricots.

Place the 4 tablespoons of butter with the brown sugar in 9” round cake pan.  Slowly heat the cake pan on top of the stove.  Stir the butter-sugar mixture until hot and mixture has turned into a caramel.  Cool.  Evenly distribute the apricot halves cut side up on top of the caramel.

Mix together the flour, baking powder, and salt. Set aside.  Cream the 3 tablespoons of butter with the sugar. Add the 1/3 cup apricot purée and mix until smooth.  Add the eggs, one at a time.  Stir in the vanilla.  Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth.

Pour the cake batter over the apricot halves. Using a spatula, gently spread the mixture evenly over the apricots.  Bake at 350°F for approximately 35 minutes.  Test for doneness by inserting a toothpick into the cake.  When done, the toothpick comes out clean.

Cool 5 minutes then turn the cake upside down onto a cake platter.

Note: The overall calorie content was reduced by 500 and the fat content cut by 55 grams by substituting the apricot purée for all of the oil and a substantial amount of the butter called
for in the recipe.