Apricot Upside-Down Cake - cooking recipe

Ingredients

Apricot Topping
30 apricot halves (fresh or canned)
1/2 cup butter
1 cup brown sugar
Cake
2 1/4 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup soft butter
1 cup milk, room temperature
1 1/2 teaspoons vanilla
3 eggs, room temperature

Preparation

Preheat oven to 350 Degrees.
Melt 1/2 cup butter in saucepan.
Pour butter into lightly greased 9 X 13 inch baking pan.
Add brown sugar to the melted butter and spread evenly in bottom of the pan.
Place apricot halves in bottom of pan.
Cake:
Combine dry ingredients in mixing bowl.
Add softened butter, milk and vanilla.
Beat on medium speed for 2 minutes.
Add eggs and beat 2 more minutes.
Pour cake batter over apricots and spread evenly.
Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
Invert cake onto a plate and Enjoy!