Apricot Upside-Down Cake

• 1 tablespoon light butter, melted
• 1/4 cup firmly packed light brown sugar
• 2 (8 1/4-ounce) cans apricot halves in light syrup, undrained
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup light butter, softened
• 2/3 cup sugar
• 1 large egg
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract

1. Preheat oven to 350u0b0.
2. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter; sprinkle brown sugar over butter. Drain apricots, reserving 2/3 cup liquid; pat apricots dry with paper towels. Arrange apricots, cut sides up, in pan.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients; stir well. Beat butter and remaining 4 ingredients with a mixer at medium speed until well blended. Add flour mixture and reserved liquid alternately to butter mixture, beginning and ending with flour mixture.
4. Pour batter over apricots in pan.
5. Bake at 350u0b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a knife or narrow spatula; invert cake onto a plate.

light butter, brown sugar, apricot halves, flour, baking powder, baking soda, salt, light butter, sugar, egg, lemon rind, vanilla

Taken from www.myrecipes.com/recipe/apricot-upside-down-cake (may not work)