Description
A golden, buttery sponge crowned with caramelized apricots, this Apricot Upside-Down Cake blends sweet and tangy flavors in every moist, tender bite. Perfect for dessert, tea time, or a special gathering.
Ingredients
- Fresh apricots: 10–12 halves, pitted and halved
- Unsalted butter: 120g (½ cup)
- Brown sugar: 150g (¾ cup)
- Granulated sugar: 150g (¾ cup)
- All-purpose flour: 190g (1½ cups)
- Baking powder: 2 tsp
- Salt: ¼ tsp
- Milk: 120ml (½ cup)
- Eggs: 2 large
- Vanilla extract: 1 tsp
Instructions
- Preheat Your Equipment: Preheat the oven to 175°C (350°F) and lightly grease a 9-inch round cake pan.
- Combine Ingredients: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and both sugars until light and fluffy, then beat in eggs and vanilla. Gradually add the dry ingredients, alternating with milk, until smooth.
- Prepare Your Cooking Vessel: In the cake pan, melt butter and brown sugar together over low heat until smooth. Arrange apricot halves cut-side down in the caramel.
- Assemble the Dish: Pour the batter gently over the apricots, spreading evenly without disturbing the fruit.
- Cook to Perfection: Bake for 35–40 minutes until golden and a toothpick comes out clean.
- Finishing Touches: Let the cake cool for 10 minutes, then run a knife around the edges and invert onto a serving plate.
- Serve and Enjoy: Slice warm or at room temperature, optionally with a dollop of whipped cream.
Notes
- Use ripe but firm apricots for best texture.
- Place the cake pan on a baking sheet to catch any bubbling caramel.
- Cool before flipping to avoid topping slipping.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 27g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: apricot cake, upside-down cake, fruit dessert, caramelized apricot cake, easy summer cake