If you’re searching for a showstopping dessert that’s surprisingly simple to make, Apricot Upside-Down Cake is the answer you didn’t realize you were craving. Sweet, golden apricots nestled in caramelized brown sugar create a glossy, jewel-toned topping that’s irresistible—while the buttery, tender cake underneath soaks up all the luscious fruit juices. With straightforward ingredients and minimal fuss, this retro favorite makes for a beautiful centerpiece at brunch, holiday gatherings, or on any day you’re craving something sweet with a little sunshine in every bite.
Ingredients You’ll Need
The magic of Apricot Upside-Down Cake lies in its simple but essential ingredients, each playing its own delicious role. You’ll find everything you need right in your pantry and fridge—every component brings just the right amount of flavor, texture, and that glowing color to the final cake.
- Unsalted butter (divided): Adds richness and helps create that sticky golden top when mixed with brown sugar under the apricots.
- Brown sugar: Melts with butter to form a deep caramel layer that makes the fruit glisten and provides a toasty, sweet undertone.
- Canned halved apricots in juice (drained): The stars of the show—these bring tartness and vibrant color, and their texture becomes irresistibly soft while baking.
- All-purpose flour: The sturdy backbone of your cake, giving just the right crumb.
- Baking powder: Helps your cake rise up light and fluffy, so every slice is perfectly tender.
- Salt: A pinch goes a long way to balance the sweetness and bring out all the other flavors.
- Granulated sugar: Gives the cake itself a delicate, even sweetness, balancing the bolder notes from the brown sugar below.
- Eggs: These bind everything together and contribute to a beautifully rich, moist cake.
- Vanilla extract: Brings in a cozy, aromatic note that layers perfectly with the fruit.
- Whole milk: For tenderness and a little extra richness in every bite.
- Almond extract (optional): Just a splash creates a subtle, elegant background flavor that pairs delightfully with apricots—great if you like a bit of complexity.
How to Make Apricot Upside-Down Cake
Step 1: Prepare Your Pan and Apricot Layer
Start by preheating your oven to 350°F, ensuring a perfectly even bake. In a 9-inch round cake pan, melt 1/4 cup of the unsalted butter—either gently over low heat on the stove or just pop the pan into your warming oven. Once fully melted, sprinkle brown sugar evenly over the butter. Now, arrange the drained apricot halves, cut side down, in a single gorgeous layer atop the sugar mixture. This will be the top of your cake, so give a little thought to the pattern—charmingly rustic or perfectly fanned out, both look great! Set the pan aside while you get on with the batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. Taking a moment to do this ensures your leavener is perfectly dispersed, which means the Apricot Upside-Down Cake will rise evenly with a delicate crumb in every bite. Set this bowl aside for a quick grab later on.
Step 3: Cream the Butter and Sugar
In a larger mixing bowl, cream 1/2 cup softened butter with granulated sugar. Go for light and fluffy—for about 3-4 minutes—using either a stand mixer or trusty hand beaters. This step traps air in the batter, translating to tender cake perfection. Add eggs one at a time, mixing well after each, followed by the vanilla and, if you’re feeling fancy, a little almond extract.
Step 4: Combine Wet and Dry Ingredients
Now, gently mix in the dry ingredients from earlier, alternating with the milk—start and finish with the dry mixture for best results. This little dance ensures everything comes together smoothly without overmixing, guarding the cake from becoming dense. Stir just until combined—the batter will be thick and lush.
Step 5: Assemble and Bake
Carefully spread the batter over your apricot layer in the prepared pan. Take your time smoothing it over without disturbing your beautifully laid fruit beneath. Slide the pan into the oven and bake for 40–45 minutes, or until a toothpick comes out clean and the kitchen smells like absolute heaven.
Step 6: Invert and Cool
Once your Apricot Upside-Down Cake is golden brown and just cool enough to handle, let it rest in the pan for 5–10 minutes. Run a knife around the edge to loosen, then boldly (but gently!) invert onto your chosen serving plate. Slowly lift the pan to reveal the glistening apricot-studded top. Serve warm for the ultimate comfort or let it cool to room temperature—either way, it’s divine.
How to Serve Apricot Upside-Down Cake
Garnishes
For that final perfect touch, sprinkle your Apricot Upside-Down Cake with a dusting of powdered sugar, a tumble of fresh berries, or a dollop of billowy whipped cream. If you’re feeling extra indulgent, a scoop of vanilla ice cream will melt into a creamy river over the warm cake. A few sprigs of mint can add a pop of green that looks as good as it tastes.
Side Dishes
This cake absolutely shines on its own, but it also pairs wonderfully with a cup of afternoon tea or strong coffee. For brunch, serve alongside a fruit salad with fresh berries and stone fruits, or keep things classic with a side of creamy Greek yogurt. These additions lighten things up and let the cake’s flavor pop even more.
Creative Ways to Present
Try baking Apricot Upside-Down Cake in individual ramekins for sweet, single-serve treats. Hosting a crowd? Double the recipe and bake in a 9 x 13-inch pan—just watch the bake time. Layer thin slices of cake with whipped cream and extra apricots in clear glasses for a stunning, easy trifle. However you slice it, this dessert can adapt to any occasion or crowd.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare, trust me), simply cover the Apricot Upside-Down Cake tightly with plastic wrap or foil. Store at room temperature for a day, or in the refrigerator for up to three days. The flavor deepens beautifully as the cake rests, soaking up even more of that caramelized apricot goodness.
Freezing
To freeze, allow the cake to cool completely. Wrap individual slices—or the entire cake—tightly in plastic wrap and then aluminum foil. Freeze for up to two months. When you’re craving a slice, thaw at room temperature or overnight in the fridge. This is perfect for making ahead for holiday brunches or celebrations.
Reheating
To enjoy Apricot Upside-Down Cake warm, simply place slices in the microwave for about 20 seconds, or warm in a low oven (about 300°F) until just heated through. The cake regains its luxurious softness, and the apricots gleam once more. Just don’t overheat, as the caramel layer may become too soft.
FAQs
Can I use fresh apricots instead of canned?
Absolutely! Fresh apricots are wonderful when in season—be sure to pit and halve them, and consider sprinkling a bit of extra sugar on the cut sides if they’re very tart. The baking method is exactly the same, and the result will be extra fragrant and beautiful.
Can I make Apricot Upside-Down Cake dairy-free?
Yes! Swap out the butter for a plant-based alternative and use unsweetened non-dairy milk. While the flavor will shift slightly, you’ll still get a lovely moist cake and beautiful fruit topping.
What’s the best way to invert the cake without it sticking?
Letting the cake sit for 5–10 minutes after baking lets the caramel set just enough to hold together. Run a thin knife around the edge, place your serving plate over the pan, and boldly flip it over. A gentle tap on the pan should release everything beautifully—just move slowly and confidently.
Is there a way to add a citrus twist?
For sure! Adding a teaspoon of orange or lemon zest to the batter gives a burst of brightness that pairs beautifully with the tart-sweet apricots. You can even finish with a light drizzle of citrus glaze for extra zing.
Can I prepare Apricot Upside-Down Cake ahead of time?
Yes, this cake can be made a day in advance! Once it cools, keep it tightly covered at room temperature. Just before serving, you can refresh it with a gentle reheat if desired—it tastes just as wonderful the next day, if not better, as the flavors meld.
Final Thoughts
If ever a dessert could bring sunshine to your table, it’s Apricot Upside-Down Cake—a celebration of sweet fruit, buttery cake, and pure nostalgia baked together. Give it a try, share it with friends or family, and prepare for plenty of “Can I get the recipe?” moments. There’s something truly special about lifting that pan and revealing the beautiful, glistening top—so go ahead, bake it, and let the compliments come rolling in!
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Apricot Upside-Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful Apricot Upside-Down Cake with its tender crumb and sweet fruit topping. This classic dessert is perfect for any occasion and sure to impress your guests.
Ingredients
For the Topping:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar (packed)
- 1 can (15 ounces) halved apricots in juice (drained)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Melt 1/4 cup butter in a 9-inch round cake pan. Sprinkle brown sugar over the butter and arrange apricot halves on top.
- Prepare the Batter: Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and extracts, then mix in dry ingredients and milk.
- Bake the Cake: Pour batter over apricots and bake for 40–45 minutes. Invert onto a plate after cooling slightly. Serve warm or at room temperature.
Notes
- Fresh apricots can be used when in season.
- For a citrus twist, add 1 teaspoon of orange zest to the batter.
- Delicious on its own or with a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
