Description
This Apricot Upside-Down Cake is a delightful dessert featuring tender apricot halves caramelized with buttery brown sugar, topped with a moist and fluffy vanilla-almond cake. Baked to golden perfection, it’s an elegant twist on the classic upside-down cake that’s perfect for any occasion.
Ingredients
Scale
Caramelized Topping
- 4 tbsp unsalted butter
- ½ cup brown sugar, packed
- 8-10 apricots, halved and pitted (or 1 can of apricot halves, drained)
Cake Batter
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, enhances apricot flavor)
- ½ cup whole milk or buttermilk
Instructions
- Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking and to aid in easy inversion later.
- Make the Caramelized Topping: In a saucepan over medium heat, combine the butter and brown sugar. Stir continuously until the mixture melts and becomes smooth and bubbly, about 2 minutes. Carefully pour this caramel into the prepared cake pan, spreading evenly. Then, place the halved apricots cut-side down over the caramel in a single layer.
- Prepare the Cake Batter: Whisk together the all-purpose flour, baking powder, and salt in a bowl. In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined to maintain a tender texture.
- Bake the Cake: Pour the prepared batter evenly over the apricots and caramel in the cake pan, smoothing the surface with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool & Invert: Allow the cake to cool in the pan for 10-15 minutes. Then, run a knife around the edges to loosen it. Place a serving plate over the pan and carefully invert the cake onto the plate. Gently peel off the parchment paper from the bottom of the cake and let it cool completely before serving.
Notes
- For best results, use fresh ripe apricots, but canned apricots work well too.
- If almond extract is unavailable, you can omit it or add a little extra vanilla instead.
- To ensure the cake releases easily, make sure the pan is well greased and parchment paper is properly placed.
- Serve the cake slightly warm or at room temperature, optionally with whipped cream or ice cream.
