Description
A moist and flavorful apricot upside-down cake with a rich caramel base and perfectly tender layers.
Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 6–8 fresh apricots, halved and pitted
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a 9-inch round cake pan over low heat. Add brown sugar and stir until smooth and bubbling. Remove from heat and let slightly cool.
- Arrange halved apricots cut-side down in the caramel layer, spreading them out evenly.
- In a mixing bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt.
- Add eggs, milk, and vanilla extract to the dry ingredients, and mix until just combined. Use a spatula to gently incorporate.
- Pour the batter over the apricots and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before carefully flipping onto a serving platter.
- Serve warm or at room temperature.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Apricot Upside Down Cake