Apricot upside-down cakes recipe

Ingredients

• Nonstick cooking spray
• ¾ cup packed brown sugar
• ¼ cup butter
• 2 tablespoons 100%-juice apricot juice
• ¾ teaspoon ground cinnamon
• 9 small apricots, halved and pitted
• 2 cups all-purpose flour
• 1 cup ground pistachio nuts
• 1 cup ground pistachio nuts
• 1 teaspoon ground cardamom
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup 100%-juice apricot juice

1. Preheat oven to 350°F. Lightly coat eighteen 2½-inch muffin cups with cooking spray; set aside.
2. In a small saucepan combine brown sugar, the ¼ cup butter, the 2 tablespoons juice, and the cinnamon. Cook and stir over low heat until sugar is dissolved. Place about 2 teaspoons of the brown sugar mixture in each prepared muffin cup. Arrange apricots in the muffin cups, cut sides down; set aside.
3. In a medium bowl combine flour, pistachio nuts, baking powder, cardamom, and salt; set aside. In a large mixing bowl beat the ½ cup softened butter with an electric mixer on medium to high for 30 seconds. Gradually add granulated sugar, beating on medium until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add the flour mixture and the 1 cup apricot juice, beating on low just until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full.
4. Bake for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool for 10 minutes on a wire rack. Using a knife, loosen sides of cakes from pan. Invert cakes onto a serving platter. Cool for 10 minutes. Serve warm.