Dessert: Apricot Upside-Down Cake

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.