a slow-cooker recipe for black-eyed peas that is quite spicy and unexpectedly tasty. For a New Year’s Eve party, it is ideal.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cake pan |
Ingredients
- cooking spray
- ⅔ cup packed brown sugar
- ½ cup unsalted butter, melted
- 3 cups fresh apricots, pitted and sliced
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅔ cup white sugar
- ½ cup unsalted butter, softened
- 2 eggs
- ½ cup sour cream
- ½ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
- Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
- Sift flour, baking powder, salt, and cinnamon together in a bowl.
- Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
- Bake in the center of the preheated oven, about 45 minutes.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 270 mg |
| Sugars | 43 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t usually bake from scratch but was given a bunch of fresh apricots and couldn’t resist trying. It took me about three time longer than the recipe said. The butter brown sugar mixture was very thin and difficult to get to stay on the sides of the pan. I put it in the refrigerator to cool and thicken. Substituted plain yogurt for the sour cream. Wasn’t sure how long to let it cool, waited over an hour and then turned over and it popped our very easily. Had bought new non-stick bundt pan.
Great recipe however I did tweaked it a bit. I put in vanilla bean paste to add a little more dimension & a tad more brown sugar. I found that the recipe doesn’t actually give a size pan, so mine was a small bundt pan. I added more apricots too that when unmolded, showed the apricots up the sides as well as on top. The cake itself is very moist & I had more than enough for the size pan I used. Easy enough to follow for my 12 yr old granddaughter. Everyone loved it for several days. I’d keep it refrigerated, then warm in micro for a short burst w/some vanilla ice cream to enjoy!
Was looking for something to do with fresh apricot. This his was the first time I have even made an upside down cake and it came out amazing! The fruit was amazing and the cake was super moist. I’ll make this again forsure! I would of loved to have attached the photo, but I kept getting an error.
The flavors in this cake are really good! The only problem I had with the recipe is that it looked a little flat when I was finished. Maybe the bundt pan I used was too big for the amount of batter? I used a 9.5″x 3.4″ for reference. I’ll definitely make this again using a smaller pan .