Description
A moist and flavorful apricot upside-down cake with a rich caramel base and perfectly tender layers. Nourish your taste buds with the sweet-tart flavors of fresh apricots and a caramelized butter-sugar crust.
Ingredients
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
Use parchment paper for easier flipping and cleanup.
Apricots can be substituted with other stone fruits like peaches or nectarines, if available.
Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American