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
Scale
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.
