Description
This Apricot Upside-Down Cake is a moist, buttery dessert with a stunning caramelized apricot topping. It’s a simple yet elegant cake perfect for spring and summer gatherings, boasting a golden, glossy finish that’s sure to impress! Ideal for any occasion.
Ingredients
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
-
Step 1: 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.Step 2: 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.Step 3: 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.Step 4: 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.Step 5: 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
- Almond Extract: Optional, but it enhances the apricot flavor. If you don’t have it, the cake will still be delicious without it.
- Using Canned Apricots: If using canned apricots, make sure they’re drained thoroughly to avoid excess moisture.
- Serving Tip: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 290
- Sugar: 28g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg