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Apricot Upside-Down Cake

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This Apricot Upside-Down Cake is a delicious, moist dessert topped with caramelized apricots, creating a golden, glossy finish. Perfect for spring or summer gatherings, this elegant treat will wow your guests!

Ingredients

Scale

  1. For the Topping:

    • 4 tbsp unsalted butter
    • ½ cup brown sugar, packed
    • 8–10 apricots, halved and pitted (or 1 can of apricot halves, drained)

    For the Cake Batter:

    1. 1 ½ cups all-purpose flour
    2. 1 ½ tsp baking powder
    3. ½ tsp salt
    4. ½ cup unsalted butter, softened
    5. ¾ cup granulated sugar
    6. 2 large eggs
    7. 1 tsp vanilla extract
    8. ½ tsp almond extract (optional, enhances apricot flavor)
    9. ½ cup whole milk or buttermilk

Instructions

  • Preheat & Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • Make the Caramelized Topping: In a saucepan over medium heat, melt butter and brown sugar together. Stir until smooth and bubbly (about 2 minutes). Pour the mixture into the prepared cake pan. Arrange the apricot halves, cut-side down, over the caramel.
  • Prepare the Cake Batter: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Mix in vanilla and almond extracts. Gradually add the dry ingredients, alternating with milk, mixing until just combined.
  • Bake the Cake: Pour the batter evenly over the apricots. Smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool & Invert: Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges and carefully invert onto a serving plate. Peel off the parchment paper and let cool completely.

Notes

  • You can use canned apricot halves if fresh apricots aren’t in season, but fresh apricots give the best flavor and texture.
  • The cake is best enjoyed the same day, but can be stored in an airtight container at room temperature for 1-2 days.

Nutrition

Find it online: https://grandmarecipesflash.com/apricot-upside-down-cake/