Decadent Apricot Upside Down Cake
A luscious dessert marrying fruitiness with nostalgia, featuring caramelized apricots beneath a fluffy cake.
Ingrédients
For the Apricot Base
- 4 cups fresh apricots, halved and pitted Use ripe but firm apricots.
- 1/2 cup sugar For mixing with butter to pour over apricots.
- 1/2 cup butter, melted Can be substituted with coconut oil for a dairy-free version.
For the Cake Batter
- 1 cup sugar Remaining sugar for the batter.
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 tsp baking powder Leavening agent for the cake.
- 1/2 tsp salt Enhances the flavor of the cake.
- 2 large eggs For binding the ingredients.
- 1 tsp vanilla extract Can substitute with almond extract if needed.
- 1/2 cup milk Almond or oat milk can be used for dairy-free.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Arrange the halved apricots in a single layer at the bottom of your greased pan.
- Mix 1/2 cup of sugar with the melted butter and pour evenly over the apricots.
Batter Preparation
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
- In another bowl, beat together the eggs, remaining 1/2 cup of sugar, vanilla extract, and milk until well combined.
- Gradually stir the dry mixture into the wet mixture until just mixed.
Baking
- Pour the batter over the arranged apricots and spread evenly.
- Bake for 35-40 minutes or until a toothpick in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes.
- Run a knife around the edges and invert the cake onto a serving plate.
- Serve warm or cool completely. Optional: add whipped cream or vanilla ice cream.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. The cake can also be frozen in slices for up to 3 months.