APRICOT PECAN UPSIDE-DOWN CAKE
Topping Ingredients:
1/2 c. firmly packed brown sugar
¼ c. butter
1/4 t. ground nutmeg
1/2 c. chopped pecans
1 can (15 1/4-oz.) apricot halves, well-drained
Cake Ingredients:
2/3 c. firmly packed brown sugar
1/3 c. butter softened
2 eggs
1 1/2 t. vanilla
3/4 t. grated lemon peel
1 1/2 c. flour
2 t. baking powder
1/4 t. salt
1/2 c. milk
Heat oven to 375°* F. Cut piece of waxed paper to fit bottom of 8-inch square or 11x7-inch baking pan; place on bottom. Combine 1/2 c. brown sugar, 1/4 c. butter and nutmeg in small bowl . Stir in pecans. Sprinkle on top of waxed paper. Place apricot halves, rounded-side down, on top of brown sugar mixture; set aside.
Combine 2/3 c. brown sugar and 1/3 c. butter in large mixer bowl . Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs 1 at a time, until well mixed (1 to 2 minutes). Add vanilla and lemon peel; continue beating until well mixed (1 minute).
Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, until well mixed (1 to 2 minutes). Gently spread batter on top of apricots.
Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running a knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Gently peel off waxed paper; cool completely.
NOTE: It is very important to drain apricots well. Pat dry with a paper towel.
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