Description
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
-
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 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, enhances apricot flavor)
- 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
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg