If you are craving a dessert that feels like a warm hug from your grandmother’s kitchen, look no further than this delightful Apricot Upside-Down Cake Recipe. This classic cake brings together juicy, caramelized apricot halves nestled beneath a tender, buttery cake. The combination of sweet brown sugar and tart apricots creates a mouthwatering flavor contrast, while the fluffy cake layers soaked slightly in buttery goodness elevate every bite. Whether you’re serving it for a family gathering or a cozy night in, this recipe guarantees smiles all around and will swiftly become a beloved favorite.
Ingredients You’ll Need
Each ingredient in this Apricot Upside-Down Cake Recipe plays a vital role in creating those rich, comforting flavors and the perfect texture you’ll adore. From the buttery base to the fresh fruit topping, these simple ingredients come together beautifully without any fuss.
- 1 can (15 ounces) apricot halves in juice or syrup (drained): Provides that luscious fruit topping with natural sweetness and moisture.
- ¼ cup unsalted butter (melted): Creates the rich caramel layer when combined with brown sugar.
- ½ cup packed light brown sugar: Adds deep caramel notes and helps to beautifully glaze the apricots.
- 1 ½ cups all-purpose flour: Forms the soft and tender structure of the cake.
- 1 ½ teaspoons baking powder: Ensures the cake rises to fluffy perfection.
- ¼ teaspoon salt: Balances the sweetness and enhances overall flavor.
- ½ cup unsalted butter (softened): Contributes moisture and richness for a melt-in-your-mouth crumb.
- ¾ cup granulated sugar: Sweetens the batter and encourages browning.
- 2 large eggs: Bind everything together and add to the cake’s delicate texture.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic undertone that complements the apricots perfectly.
- ½ cup sour cream or plain yogurt: Keeps the cake moist and adds a subtle tanginess that brightens the flavor.
- ¼ cup milk: Lightens the batter and helps achieve that perfect cake consistency.
How to Make Apricot Upside-Down Cake Recipe
Step 1: Prepare the Apricot Base
Start by preheating your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch round cake pan and gently swirl it around to coat the surface evenly. Next, sprinkle the brown sugar on top of the butter, creating a luscious caramel layer. Finally, arrange the apricot halves cut side down over the brown sugar in a single, even layer. This base will transform into a gorgeous, sticky topping once baked and inverted.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting these ingredients aside ensures that the leavening agent is evenly distributed, giving your cake that perfect rise and texture.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 2 to 3 minutes. This step incorporates air to the batter, helping your cake develop a tender crumb.
Step 4: Add Eggs and Vanilla
One at a time, add the eggs to the creamed butter and sugar mixture, making sure to mix well after each addition. Then, stir in the vanilla extract to give the batter a warm, inviting scent that perfectly complements the apricot topping.
Step 5: Combine Wet and Dry Ingredients
Mix the sour cream (or yogurt) and milk into the wet ingredients until smooth. Gradually add the dry flour mixture into the wet ingredients, stirring just until combined. Being gentle here helps prevent overmixing, which can make the cake dense instead of tender.
Step 6: Assemble and Bake
Pour the batter evenly over the apricot layer in the cake pan, smoothing out the top with a spatula. Bake your cake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. This baking time ensures the cake is cooked through while keeping the topping beautifully caramelized.
Step 7: Cool and Invert
Allow the cake to cool in the pan for about 10 minutes after baking. Then carefully invert it onto a serving plate so that the apricot topping becomes the star of the show. Let it cool slightly before slicing for the best texture and ease of serving.
How to Serve Apricot Upside-Down Cake Recipe
Garnishes
Serving your Apricot Upside-Down Cake Recipe with a dollop of freshly whipped cream or a scoop of rich vanilla ice cream is an absolute game changer. These creamy toppings balance the sweet and tart apricot flavors while adding an indulgent, cool contrast to the warm cake.
Side Dishes
For a brunch or afternoon treat, pair this cake with a simple green salad dressed in citrus vinaigrette. The light, tangy salad cuts through the richness and brings a refreshing element to your dessert experience.
Creative Ways to Present
For an elegant touch, dust the cake with a sprinkle of powdered sugar and decorate the edges with fresh apricot slices or edible flowers. You can also serve individual portions with a drizzle of honey or a splash of apricot liqueur for a lovely twist that impresses guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the cake tightly with plastic wrap or store it in an airtight container. Keep it at room temperature for up to two days to preserve the fresh texture and flavor.
Freezing
If you want to save some for later, wrap the cake well in plastic wrap and then in aluminum foil before freezing. It will keep beautifully frozen for up to three months, allowing you to enjoy this homemade treat whenever you desire.
Reheating
To reheat, unwrap your slice and warm it gently in the microwave for about 15 to 20 seconds or in a preheated 325°F oven for 5 to 10 minutes. This will revive the cake’s moistness and enhance the caramelized apricot topping’s heavenly aroma.
FAQs
Can I use fresh apricots instead of canned for the Apricot Upside-Down Cake Recipe?
Absolutely! Fresh apricots work wonderfully when in season. Just slice them similarly to the canned halves and layer them as directed. The flavor will be beautifully bright and natural.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free alternative and use coconut yogurt or another non-dairy yogurt in place of sour cream. The texture might be slightly different, but the cake will still be delicious.
How do I prevent the cake from sticking when I invert it?
Make sure to butter the pan well and use melted butter as instructed. After baking, allow the cake to cool for about 10 minutes before flipping it over gently to ensure the topping releases easily.
Can I double the recipe for a larger crowd?
You can double all the ingredients and bake the cake in a larger pan, such as a 9×13-inch dish. Just keep an eye on the baking time, which might increase by 5 to 10 minutes. Check for doneness with a toothpick!
What is the best way to slice an upside-down cake?
Use a sharp serrated knife and cut carefully to keep the apricot topping intact. Cutting after the cake has cooled a bit helps the layers hold together more firmly.
Final Thoughts
This Apricot Upside-Down Cake Recipe is a nostalgic treasure that brings joy with every bite. Its balance of sweet, tangy, and buttery notes makes it a standout dessert for any occasion. I encourage you to give it a try—you might just find yourself reaching for this recipe again and again, sharing it with loved ones and making sweet new memories.
Print
Apricot Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Apricot Upside-Down Cake is a classic American dessert featuring sweet apricot halves arranged over a rich layer of brown sugar and butter, topped with a moist cake batter. Baked to golden perfection, it offers a beautiful caramelized fruit topping that pairs wonderfully with whipped cream or vanilla ice cream, making it an easy yet elegant treat for any occasion.
Ingredients
Fruit Topping
- 1 can (15 ounces) apricot halves in juice or syrup, drained
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
Cake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch round cake pan and swirl to coat the base evenly. Sprinkle the brown sugar over the melted butter, creating a caramel base.
- Arrange apricots: Place the drained apricot halves cut side down over the brown sugar layer in the pan, forming an even layer for the upside-down topping.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine wet ingredients: Stir in the sour cream (or yogurt) and milk until the batter is smooth and uniform.
- Combine dry and wet: Gradually add the flour mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Assemble and bake: Pour the batter evenly over the arranged apricots, smoothing the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate to reveal the caramelized apricot topping. Let it cool slightly before slicing and serving.
Notes
- When fresh or frozen apricots are in season, slice them and layer similarly to the canned version for a fresher taste.
- Serve the cake warm alongside whipped cream or vanilla ice cream for an indulgent dessert experience.
