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Apricot Upside Down Cake - Pepper Delight #pepperdelightblog #recipe #cake #apricots #desserts #summerrecipes #celebration #christmas #easter #upsidedowncake #apricotupsidedowncake #summer #fruitcake
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Apricot Upside Down Cake
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 

Celebrate the Summer with an Apricot Upside Down Cake… Moist and Tender, topped with Buttery Brown Sugar Sweetened Apricots! Perfect for the Holidays…!!

Course: Dessert
Cuisine: American
Keyword: apricot cake, apricot upside down cake, cake
Servings: 8
Author: Akhila
Ingredients
For the fruit base
  • ¼ cup unsalted butter
  • ¾ cup light brown sugar
  • 10-12 fresh apricots (pitted, sliced lengthwise)
For the cake
  • ½ cup unsalted butter (at room temperature)
  • ¾ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1¼ cup flour
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk (at room temperature)
Instructions
For the fruit base
  1. Butter a 9 inch cake pan and keep aside.
  2. In a small saucepan, melt butter on medium heat. When it is completely melted and starts bubbling, add brown sugar. Switch off the flame and stir continuously until it turns into a smooth paste.
  3. Spread the paste onto the prepared cake pan. Layer the apricot slices over the paste and lightly press to sink in.
For the cake
  1. Preheat oven to 350 degree F.
  2. In a medium bowl, sift together the dry ingredients; flour, baking powder, salt, and keep aside.
  3. In a large mixing bowl, beat butter until creamy. Add granulated sugar and beat well.
  4. Beat in egg and vanilla extract.
  5. Add the dry ingredients alternating with milk, mix well until the batter is combined. The batter will be slightly thick.
  6. Pour the batter into the cake pan and layer over the apricot slices.
  7. Place the pan in the oven and bake for 45-50 minutes until a toothpick inserted in the center comes out clean. I baked mine for 50 minutes.
  8. Allow the cake to cool completely for 15-20 minutes. Carefully flip the cake into a cake stand/plate or any flat surface. Enjoy!
Notes
  • Keep your apricot slices ready before preparing the butter/sugar paste, so that you can layer them immediately once the paste is poured into the cake pan. This helps the slices to sink to the bottom of the pan before the paste thickens, and would look pretty once the finished cake is flipped upside down. It also helps the sugar to coat the slices better making it sweeter.
  • If you find any fruit pieces stuck to the pan after flipping, don’t worry! Just place it back on the cake to create the beauty as like before – no one will ever know!!!
  • Apricots usually tend to be less sweet and may not taste ideal for cakes. So adjust the sugar as needed while making the fruit base.
  • I prefer not to remove the skin of apricots as it may turn mushy without skin while baking.