Description
This elegant Apricot Upside-Down Cake transforms sweet-tart fresh apricots into a stunning dessert with minimal effort. A buttery caramelized topping paired with juicy fruit sits atop a soft, moist cake that’s perfect for special occasions or whenever you’re craving something fruity and indulgent. Equally delicious served warm with whipped cream or cold with your afternoon coffee.
Ingredients
- 8–10 fresh apricots, halved and pitted (about 1 pound)
- 1/2 cup (100g) brown sugar
- 1/4 cup (57g) unsalted butter, melted (for topping)
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened (for batter)
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch round cake pan or cast-iron skillet with butter.
- Slice the apricots into uniform pieces and arrange them in a single layer at the bottom of the prepared pan, cut side down.
- Sprinkle the brown sugar evenly over the apricots, then drizzle with the melted butter. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Gently pour the batter over the apricot layer and spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate.
- Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Notes
If fresh apricots aren’t available, canned or frozen apricots work well (just drain thoroughly). For gluten-free diets, substitute all-purpose flour with a gluten-free baking mix. Vegan bakers can use plant-based margarine, flaxseed meal instead of eggs, and almond milk. This recipe also works beautifully with peaches, nectarines, or plums. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
Keywords: apricot cake, upside-down cake, fruit dessert, summer dessert, fresh apricot recipe, caramelized fruit cake