Description
This Apricot Upside-Down Cake is a delightful dessert featuring caramelized apricots baked into a soft, buttery cake. The juicy apricots add a sweet and tangy contrast to the moist, tender crumb, making it perfect for afternoon tea or a special occasion.
Ingredients
Units
Scale
For the Topping:
- 1/4 cup (50g) unsalted butter
- 1/2 cup (100g) brown sugar
- 8–10 fresh apricots, halved and pitted
For the Cake Batter:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
Instructions
-
Preheat & Prepare the Pan
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
-
Make the Topping
- In a small saucepan, melt the butter over medium heat. Stir in brown sugar and cook until dissolved.
- Pour this mixture into the cake pan, spreading evenly.
- Arrange the apricot halves, cut side down, over the sugar mixture.
-
Prepare the Cake Batter
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Alternately add the flour mixture and milk, mixing just until combined.
-
Bake the Cake
- Pour the batter over the apricots and smooth the top.
- 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 minutes, then run a knife around the edges.
- Place a serving plate over the pan and carefully invert the cake.
-
Serve & Enjoy
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- If fresh apricots are not available, canned apricots (drained) can be used.
- For extra flavor, add a pinch of cinnamon or nutmeg to the brown sugar mixture.
- Serve with a dollop of Greek yogurt for a tangy twist.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: ~280 kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg