Save Recipe Print
Upside-down Apricot Peach Cakes
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
12 servings
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
12 servings

Ingredients

Directions

HEAT oven to 350 degrees F. Coat 12 muffin cups generously with no-stick cooking spray.

STIR together preserves and butter in small bowl. Place 1 tablespoon in bottom of each muffin cup. Top with 1 apricot half, rounded side down.

BEAT flour, sugar, baking powder, salt, shortening, egg, milk, vanilla and almond extract in large bowl with electric mixer on medium for 2 minutes or until smooth. Top each muffin cup with about 3 tablespoons batter.

BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edge of each cup. Invert onto cookie sheet. Spoon any remaining preserves from cups over top of cakes. Serve warm with whipped cream, if desired.

Cook's Note

If there are not enough apricot halves in the can, cut larger ones in half, then evenly divide among the muffin cups.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Pineapple Upside-Down Cake

Recipe courtesy of Trisha Yearwood

Upside-Down Mango Cake

Recipe courtesy of Marcela Valladolid

Olive Oil Cake with Blueberry Sauce and Peaches

Recipe courtesy of Anne Burrell

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Peach Cobbler

Recipe courtesy of Ree Drummond

Salmon Cakes

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories