Apricot Upside Down Cake

Yield: 8 servings 

Ingredients: 

• ¼ cup brown sugar, firmly packed,
• 1 cup juice-packed apricots, drained and chopped, juiced reserved
• , 1 ½ cups unbleached all-purpose flour
• , 2 tablespoons baking powder
• , ½ cup applesauce
• , ½ cup sugar
• , 3 egg whites, lightly beaten.

Directions: 

1. Preheat oven to 400 degrees. Line an 8-inch-square pan with a baking pan liner or spray pan with vegetable cooking spray.
2. Sprinkle brown sugar on bottom of pan.
3. Top with a layer of chopped apricots.
4. Combine flour and baking powder in a mixing bowl.
5. In another bowl, combine applesauce, sugar, reserved juiced from apricots and egg whites.
6. Stir wet ingredients into dry ingredients until dry ingredients are just moist.
7. Pour cake batter over apricots. Bake for 35 minutes or until a wooden pick inserted in ceter of cake comes out clean.
8. Remove cake from oven and cool for 10 minutes.
9. Turn cake pan upside down and release cake over plate. Slice into 8 squares.

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Nutritional Value

Calories Per Serving: 187
Fat: 0.2 g
Cholesterol: 0 mg
Protein: 3.9g
Carbohydrates: 42 g
Dietary Fiber: 1.2 g
Sodium: 271 mg.

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