Description
A deliciously moist and fruity Apricot Upside-Down Cake featuring caramelized apricots atop a tender vanilla almond-flavored cake. This easy-to-make dessert combines the rich flavor of brown sugar caramel with fresh apricots for a perfect balance of sweetness and tang.
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 ensure easy removal of the cake.
- Make the Caramelized Topping: In a saucepan over medium heat, melt together 4 tablespoons of unsalted butter and ½ cup packed brown sugar. Stir continuously until the mixture is smooth, bubbly, and caramelized, about 2 minutes. Immediately pour this caramel mixture into the prepared cake pan. Arrange the apricot halves cut-side down evenly over the hot caramel, creating the beautiful upside-down topping.
- Prepare the Cake Batter: In a medium bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. In a separate large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until the mixture is light, fluffy, and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon vanilla extract and ½ teaspoon almond extract if using, to enhance the apricot flavor. Gradually add the dry flour mixture alternately with ½ cup whole milk or buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to keep the batter light.
- Bake the Cake: Pour the prepared batter evenly over the arranged apricots and caramel in the cake pan. Use a spatula to smooth the surface for even baking. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is perfectly baked.
- Cool & Invert: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes to allow the caramel to set properly. Run a knife gently around the edges of the cake to loosen it from the pan. Carefully invert the cake onto a serving plate so the apricot caramel topping is on top. Peel off the parchment paper and allow the cake to cool completely before serving to enhance texture and flavor.
Notes
- For a more intense apricot flavor, use fresh ripe apricots when in season.
- Almond extract is optional but adds a nice complementary flavor to apricots.
- If using canned apricots, ensure they are well-drained to avoid a soggy topping.
- The cake is best served at room temperature and pairs well with whipped cream or vanilla ice cream.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
