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Caramelized Apricot Upside Down Cake

Caramelized Apricot Upside Down Cake That's Irresistibly Sweet

This Caramelized Apricot Upside Down Cake is a delightful and irresistible treat, balancing sweet apricots with a tender vanilla cake.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 tablespoons Butter Substitute with vegan butter for vegan version.
  • 1 cup Brown Sugar Coconut sugar can be used as a unique alternative.
  • 6 pieces Fresh Apricots Can also use canned or frozen, drained and dried.
  • 2 large Eggs Replace with flax eggs for vegan version.
  • ½ cup Milk Use plant-based milk for vegan version.
  • 1½ cups All-Purpose Flour Use gluten-free blend and increase liquid slightly.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • ½ teaspoon Baking Soda Ensure freshness for best results.
  • ¼ teaspoon Salt Important to balance sweetness.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
For the Glaze
  • 1 cup Additional Brown Sugar Keeps fresh for maximum sweetness.
  • ¼ cup Water Adjust for desired consistency.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Baking Instructions
  1. Prepare Caramel: In a 9-inch round cake pan, melt 4 tablespoons of butter over low heat until foamy. Mix in 1 cup of brown sugar, stirring continuously until combined.
  2. Arrange Fruit: Remove the caramel from heat and arrange halved apricots cut side down over the caramel.
  3. Mix Dry Ingredients: In a separate bowl, whisk together 1½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
  4. Combine Wet Ingredients: In another bowl, beat together 2 eggs, ½ cup of milk, and 1 teaspoon of vanilla until smooth.
  5. Make Batter: Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
  6. Bake: Pour the batter over the apricots and bake at 350°F (175°C) for 40-45 minutes until a toothpick comes out clean.
  7. Cool & Flip: Let cake cool in the pan for 10 minutes, then invert onto a serving plate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Consider using fresh apricots in season for optimal flavor and texture. Adjust sweetness based on your sweetener choice.

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