Directions:
- Make topping: Bring 1/3 cup water to a boil in a saucepan. Add apricots and cherries; cover and set aside for 30 minutes. Drain, reserving soaking liquid.
- Pour butter into a 9-inch round cake pan. Arrange apricots, cut side up, in pan; spoon cherries on top and sprinkle with brown sugar. Drizzle with soaking liquid.
- Make cake: Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt.
- Beat butter, sugar, egg and vanilla on medium speed until fluffy, scraping sides of bowl. Reduce speed; beat in milk gradually. Add flour mixture; beat until blended. Spoon batter into pan.
- Bake until a cake tester inserted in center comes out clean, 35 to 40 minutes. Cool on a rack for 5 minutes. Loosen edges of cake. Place plate over pan; carefully invert cake. Remove pan. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.36 Kcal (2706 kJ) | ||
| Calories from fat | 447.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.71g | 76% | |
|---|---|---|---|
| Cholesterol | 153.22mg | 51% | |
| Sodium | 104.68mg | 4% | |
| Potassium | 340.18mg | 7% | |
| Total Carbs | 47.74g | 16% | |
| Sugars | 29.63g | 119% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.8mg | 5% | |
| Calcium | 122.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 416.8 Kcal (1745 kJ) | ||
| Calories from fat | 288.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.05g | 76% | |
|---|---|---|---|
| Cholesterol | 98.8mg | 51% | |
| Sodium | 67.5mg | 4% | |
| Potassium | 219.36mg | 7% | |
| Total Carbs | 30.79g | 16% | |
| Sugars | 19.11g | 119% | |
| Dietary Fiber | 0.97g | 6% | |
| Protein | 2.92g | 9% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.4mg | 20% | |
| Iron | 0.5mg | 5% | |
| Calcium | 79.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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