Apricot Turnover Cake: 1st Pillsbury "Bake Off" 1949 Recipe
Servings: 12
Ingredients
- 1/4 c. butter melted
- 1/2 c. firmly packed brown sugar
- 1 can /16count apricot halves reserve juice
- 1 1/4 c. flour
- 1 1/2 tsp baking pwdr
- 1/4 tsp salt
- 1/3 c. shortening which's Crisco
- 1/2 c. sugar
- 1 x egg
- 1 tsp vanilla extract
- 1/2 c. reserved apricot juice
Directions
- "There's old-fashioned goodness in this upside-down cake. Apricots in brown sugar on top, apricot juice in the cake!"
- Bake at 350 degrees F. for 40 to 45 min.
- Makes 8x8x2-inch cake. Heat 1/4 c. butter in 8x8x2-inch pan; sprinkle with 1/2 c. firmly packed brown sugar; Drain 1 No. 2 can apricot halves, reserving juice for cake. Arrange 16 halves in bottom of pan. (The can I used didn't have which many halves, so I just cut up the ones I had into smaller pcs - LuAnn) Sift together 1 1/4 c. (sifted-not necessary-LuAnn) flour, 1 1/2 tsp. baking pwdr, 1/4 tsp. salt Cream 1/3 c. shortening (can use margarine, still tastes wonderful-LuAnn); add in gradually 1/2 c. sugar, creaming well. Blind in 1 egg and 1 tsp. vanilla; beat for 1 minute. Measure 1/2 c. apricot juice. Add in alternately with dry ingredients to creamed mix, beginning and ending with dry ingredients. Blend thoroughly after each addition. Pour over apricot halves. Bake in moderate oven (350 degrees F.) 40 to 45 min. Cold a few min. Turn out on plate. Serve with cream.
- Great "comfort" food!! - LuAnn
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 12 servings | |
| Calories 160 | |
| Calories from Fat 38 | 24% |
| Total Fat 4.34g | 5% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 241mg | 10% |
| Potassium 41mg | 1% |
| Total Carbs 28.66g | 8% |
| Dietary Fiber 0.4g | 1% |
| Sugars 18.59g | 12% |
| Protein 1.89g | 3% |
