16.5 ounce apricot halves in syrup light undrained canned
0.8 teaspoon double-acting baking powder
0.3 teaspoon baking soda
0.3 cup firmly brown sugar light packed
1 large eggs
1 cup flour all-purpose
1 teaspoon lemon rind grated
0.3 cup butter light softened
1 tablespoon butter light melted
0.1 teaspoon salt
0.7 cup sugar
1 teaspoon vanilla extract
Equipment
frying pan
paper towels
oven
knife
wire rack
blender
cake form
spatula
measuring cup
Directions
Preheat oven to 35
Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter; sprinkle brown sugar over butter.
Drain apricots, reserving 2/3 cup liquid; pat apricots dry with paper towels. Arrange apricots, cut sides up, in pan.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 3 ingredients; stir well. Beat butter and remaining 4 ingredients with a mixer at medium speed until well blended.
Add flour mixture and reserved liquid alternately to butter mixture, beginning and ending with flour mixture.
Pour batter over apricots in pan.
Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a knife or narrow spatula; invert cake onto a plate.
