Apricot Upside-Down Cake

• 1/4 c. softened margarine
• 1/3 c. brown sugar, firmly packed
• 3 Tbsp. baking powder
• 1 (No. 2 1/2) can apricot halves, well drained
• 1/3 c. slivered almonds
• 3/4 c. homogenized milk
• maraschino cherries
• 1 c. Imperial sugar
• 1/2 c. softened margarine
• 2 eggs
• 1/3 c. flaked coconut
• 2 c. all-purpose flour

1. Butter bottom and sides of 9 x 9 x 2-inch pan.
2. Sprinkle with brown sugar.
3. Arrange apricot halves, cut side up, over sugar. Sprinkle with coconut and almonds.
4. Mix together next 3 ingredients.
5. Blend in margarine with pastry blender or fork. Beat eggs and add to milk, then stir into dry mixture.
6. Blend and pour over fruit into pan.
7. Bake at 350u0b0 about 35 minutes.
8. Remove cake from pan by placing serving plate over cake pan and carefully invert.
9. Decorate top with maraschino cherries.
10. For easier handling, bake cake in spring-form pan.

margarine, brown sugar, baking powder, apricot halves, almonds, homogenized milk, maraschino cherries, sugar, margarine, eggs, flaked coconut, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407738 (may not work)