Get ready to transform your baking game with the most irresistible Apricot Upside Down Cake that will have everyone begging for seconds! This isn't just another cake recipe - it's a magical dessert that combines the sweet, tangy goodness of fresh apricots with a rich, caramelized topping that will make your taste buds dance with joy. Whether you're a seasoned baker or a kitchen novice, this show-stopping dessert is about to become your new favorite crowd-pleaser that looks like it came straight from a professional bakery!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 can apricot halves
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or cooking spray.
- Drain the canned apricot halves and pat them dry with paper towels to remove excess liquid.
- In a small saucepan, melt ¼ cup of unsalted butter. Add brown sugar and stir until it creates a smooth caramel-like mixture.
- Pour the butter-sugar mixture into the prepared cake pan, spreading it evenly across the bottom.
- Arrange the apricot halves in a decorative pattern on top of the caramel layer, with cut sides facing down.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream the remaining ¼ cup butter with sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
- Carefully pour the cake batter over the arranged apricots, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes.
- Place a large serving plate over the cake pan and carefully invert to release the cake, allowing the caramel and apricots to create a beautiful topping.
- Let the cake cool completely before serving. Serve at room temperature and optionally garnish with whipped cream or vanilla ice cream.
Tips
- Moisture is Key: Pat the apricots completely dry to prevent excess liquid from making your cake soggy.
- Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender.
- Caramel Layer Trick: For a perfect caramel base, make sure to spread the butter-sugar mixture evenly before placing the apricots.
- Cooling is Crucial: Let the cake cool for exactly 10 minutes before inverting to ensure the topping stays intact.
- Serving Suggestion: For an extra touch of indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage Tip: This cake stays moist and delicious for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
