Name: Apricot Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ¼ cup unsalted butter (melted); ½ cup brown sugar; 10–12 halved apricots (fresh or canned and drained); 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter (softened); ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup whole milk; zest of 1 lemon (optional)

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If you’re hunting for a showstopping dessert that captures the spirit of summer but works all year round, let me introduce you to Apricot Upside-Down Cake. This golden, sun-kissed confection showcases juicy apricots nestled in a buttery caramel layer, all topped with a tender vanilla-scented crumb. Whether you’re using fresh fruit from the farmer’s market or those handy canned halves from your pantry, this cake brings together rustic charm and wow factor in one simple bake. From its glossy, fruit-forward crown to that first cake forkful, every bite is pure comfort and celebration.

Apricot Upside-Down Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is a key player—trust me, you’ll taste the difference! Each brings something special, from texture and lift to that unforgettable fruity flair. Stock up on these simple staples, and you’ll have the makings for an irresistible Apricot Upside-Down Cake.

Unsalted butter (melted): This creates a rich, glossy base for the caramelized apricot layer.
Brown sugar: Lends deep, molasses-y sweetness and helps create that signature sticky topping.
Halved apricots: Fresh are best for flavor, but well-drained canned or jarred apricots work beautifully out of season.
All-purpose flour: The backbone of your cake, giving it structure and tender crumb.
Baking powder: Helps the cake rise and stay light.
Salt: Just a pinch lifts and balances all the flavors.
Unsalted butter (softened): Creamed with sugar, it makes your cake wonderfully fluffy and moist.
Granulated sugar: Sweetens the cake batter perfectly and creates that classic cake flavor.
Large eggs: Add richness and help bind everything together.
Vanilla extract: Enhances every other ingredient and adds delicious depth.
Whole milk: Keeps the crumb soft and helps blend all the elements.
Lemon zest (optional): Adds a spark of zing and freshness that really wakes up the apricots.

How to Make Apricot Upside-Down Cake

Step 1: Prepare the Pan and Preheat the Oven

Start by setting your oven to 350°F, then generously grease a 9-inch round cake pan. This step is non-negotiable—well-buttered sides ensure an easy flip and a flawless fruit topping. Taking a minute to prep the pan sets the stage for all that sticky, delicious goodness.

Step 2: Create the Caramel and Fruit Layer

Pour the melted butter straight into your pan and swirl it around to cover the bottom. Sprinkle the brown sugar evenly across the butter—don’t worry if it looks a bit patchy, it’ll melt into caramel magic. Now, lay your apricot halves, cut side down, in a pretty spiral or pattern of your choice. This is your moment to get creative!

Step 3: Whisk Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. A quick whisk now saves you lumps later and ensures you’ve got a smooth, evenly risen Apricot Upside-Down Cake.

Step 4: Cream Butter and Sugar

In a large bowl, beat the softened butter with granulated sugar for a couple of minutes, until light and fluffy. This step whips air into your batter and creates a dreamy, tender cake base.

Step 5: Add Eggs and Flavorings

Crack in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract—and if you’re feeling zesty, a little lemon zest. These accents will make your Apricot Upside-Down Cake fabulously aromatic.

Step 6: Combine Wet and Dry Ingredients

Add the flour mixture in thirds, alternating with the milk. Start and finish with dry ingredients and mix each addition just until blended. This keeps the cake fluffy and prevents overmixing (nobody wants a tough cake, after all).

Step 7: Assemble and Bake

Pour the batter gently over your apricot layer, taking care not to disturb the fruit arrangement. Smooth the top with a spatula and pop the pan in the oven. Bake for 40–45 minutes, until the top is golden and a toothpick emerges clean from the center.

Step 8: Cool and Invert

Let your cake rest in the pan for about 10 minutes—it needs this to set up but is still warm enough to release. Place a serving plate over the pan (use oven mitts!) and flip it with confidence. Slowly lift the pan to reveal your spectacular apricot-topped masterpiece.

How to Serve Apricot Upside-Down Cake

Garnishes

For a finishing touch, try a cloud of softly whipped cream, a scoop of creamy vanilla ice cream, or a scattering of toasted sliced almonds for a little crunch. A gentle dusting of powdered sugar will also make your Apricot Upside-Down Cake look worthy of a bakery window.

Side Dishes

Pair a slice with hot coffee or a bright herbal tea to balance out the sweetness. If you’re serving it for brunch, consider a fruit salad of berries or stone fruit—a fresh, light counterpoint to the cake’s richness.

Creative Ways to Present

Cut your Apricot Upside-Down Cake into wedges for a classic look, or punch out smaller rounds using a biscuit cutter for elegant individual servings. Miniature cakes made in muffin tins are perfect for parties and picnics. For a fancy finish, drizzle with honey or a quick fruit syrup just before serving.

Make Ahead and Storage

Storing Leftovers

Once completely cool, cover your Apricot Upside-Down Cake with plastic wrap or tuck it into an airtight container. It keeps beautifully at room temperature for up to two days, or in the fridge for 4–5 days.

Freezing

Yes, you can absolutely freeze this cake! Wrap slices (or the whole cake) tightly in plastic wrap and then foil, and freeze for up to 2 months. Defrost overnight in the refrigerator before enjoying.

Reheating

Warm up individual servings in the microwave for about 15–20 seconds, or reheat larger pieces in a low oven (300°F) until they’re soft and fragrant. This wakes up the buttery caramel and makes the cake taste freshly baked.

FAQs

Can I use other stone fruits in Apricot Upside-Down Cake?

Absolutely! The basic recipe adapts well to plums, peaches, nectarines, or even cherries. Just make sure to slice them and arrange in a single layer, adjusting the sugar slightly if your fruit is especially sweet or tart.

What if I only have salted butter?

Go ahead and use it—just skip the added salt in the dry ingredients. Your Apricot Upside-Down Cake will still be delicious, with just a touch more savoriness that some people love!

Do I need to peel fresh apricots first?

No need to peel! The skins of apricots soften while baking, and they add lovely flavor and color to your cake. Just halve and pit them, and you’re good to go.

How do I prevent the cake from sticking to the pan?

Generous greasing and using a nonstick cake pan are your best defenses against sticking. Letting it cool for 10 minutes post-bake also allows the caramel layer to set just enough for an easy inversion.

Can I make Apricot Upside-Down Cake in advance?

Yes! It’s a wonderful make-ahead dessert. Bake it the day before, let it cool completely, and invert it onto your serving plate. It holds up well and the flavors meld beautifully over time.

Final Thoughts

If you’ve never flipped a fruit-topped cake before, this is the one to start with—Apricot Upside-Down Cake is simple, joyful, and totally rewarding to make at home. Let the juicy apricots, buttery crumb, and glowing caramel win you over. I hope you’ll bake it soon and make it your new go-to dessert for any occasion!

Apricot Upside-Down Cake Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the fruity sweetness of this delectable Apricot Upside-Down Cake. With a moist, vanilla-infused cake base topped with caramelized apricots, this dessert is a delightful treat for any occasion.

Ingredients

Scale

Caramelized Apricot Layer:

¼ cup unsalted butter (melted)
½ cup brown sugar
10–12 halved apricots (fresh or canned and drained)

Cake Batter:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
zest of 1 lemon (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan.
Prepare the apricot layer: Pour melted butter into the pan, sprinkle with brown sugar, and arrange halved apricots, cut side down, in a circular pattern.
Make the cake batter: Whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar, add eggs one at a time, mix in vanilla and lemon zest (if using), then alternately add dry ingredients and milk.
Assemble and bake: Pour the batter over the apricots, smooth the top, and bake for 40–45 minutes. Cool in the pan, then invert onto a plate before serving.