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)
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.
Notes
- Fresh apricots are best, but drained canned apricots work well.
- Enhance with whipped cream or vanilla ice cream for a delicious touch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
