Apricot Upside-Down Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Staff
A layer of sliced, brown sugar–coated apricots creates an artful top for this cake that's not too sweet and full of texture, thanks to a combination of baking mix and corn muffin mix.
Ingredients
- 3 tbsp. butter
- 1 ⁄4 c. butter
- .67 c. light-brown sugar
- 2 c. reduced-fat
- 1 box corn muffin mix
- 1/2 c. granulated sugar
- .67 c. milk
- 3 large eggs
- 2 tsp. vanilla extract
- 7 apricots
- 1 maraschino cherry
Instructions
- Heat oven to 350 °F. You'll need a 9 x 3-in. springform pan, bottom lined with two 15-in. pieces of nonstick foil overlapped in an X shape. Attach side of pan; tightly fold excess foil up over pan side.
- Melt 3 Tbsp butter in medium glass bowl in microwave; stir in brown sugar until blended. Press into bottom of prepared pan. pan in oven 6 to 8 minutes, until mixture bubbles.
- Melt remaining 1 ⁄4 cup butter in same glass bowl. Combine baking mix, corn muffin mix and granulated sugar in large bowl. Stir in milk, eggs, melted butter and vanilla extract.
- Remove pan from oven. Arrange apricots in two concentric circles in brown sugar mixture; place cherry at center. Evenly spread batter over fruit. Place a large piece of foil on rack under pan to catch any drips. Bake 1 hour, or until pick inserted into center comes out clean.
- Cool cake in pan on wire rack 15 minutes. Turn out onto serving plate. Remove side and bottom; peel off foil. Serve warm or at room temperature.
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