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APRICOT TURNOVER CAKE




Source of Recipe


Magazine clipping






List of Ingredients



• 1/4 cup butter or margarine
  
• 1/2 cup firmly packed brown sugar
  
• 1 lb. can apricot halves, drained and 1/2 cup syrup reserved
  
• 1-1/4 cups all-purpose flour
  
• 3/4 cup sugar
  
• 1-1/2 tsp. baking powder
  
• 1/4 tsp. salt
  
• 1 tsp. vanilla
  
• 1/3 cup shortening
  






Instructions



1. Melt butter in 8-inch square pan. Stir in brown sugar, spreading evenly over bottom of the pan. Arrange apricot halves, cut side down over mixture and set aside. Combine remaining ingredients and mix until moistened at low speed; beat at medium speed, scraping bowl occasionally for 2 minutes. Pour batter over fruit and spread to cover. Bake at 350 for 40 to 45 minutes. Pour batter over fruit and spread to cover. Bake at 350 degrees for 40 – 45 minutes. Cool for 10 minutes. Loosen edges and invert onto cooling rack or serving plate covered with edges and invert onto cooling rack of serving plate covered with waxed paper. Serve warm with whipped cream or ice cream.