This delicious Apricot Upside Down Cake is soft, buttery, and topped with sweet caramelized apricots. An easy summer dessert recipe perfect for family gatherings and special occasions.
Looking for a beautiful dessert that makes the most of fresh apricots? This Apricot Upside Down Cake combines soft, juicy apricots with a fluffy cake base and a delicious caramelized topping. As the cake bakes, the fruit softens and releases its natural sweetness, creating a stunning golden layer that looks as impressive as it tastes.
Perfect for summer gatherings, breakfast, or a simple family dessert, this apricot cake offers a beautiful balance between sweet and slightly acid flavors. Enjoy a slice of this soft and flavorful cake and treat yourself to a delicious homemade dessert that everyone will love.
Simple fruit desserts to enjoy on the hottest summer days: Easy Ice Cream Cake with 3 Flavors, Peach Pie, or Chocolate Cake with Raspberry Cream. These refreshing desserts are perfect gatherings on hot days and are sure to impress family and friends.
Ingredients for Apricot Upside Down Cake
Here you'll find all the ingredients needed to make this recipe:
- Apricot - Provide the main fruit flavor and natural acidity.
- Eggs - Bind the ingredients together and help structure the cake.
- All-purpose flour - Forms the base structure of the cake. It provides stability and gives the cake a soft, firm texture.
- Cinnamon powder - Adds flavor and enhances the natural sweetness of the apricots and sugar.
- Granulated sugar (in the batter) - Sweetens the cake and helps create a soft, moist texture.
- Baking powder - Acts as a leavening agent, helping the cake rise.
- Granulated sugar (for caramelizing the cake) - Melts during baking to form a golden caramel layer. This creates a rich, glossy topping that coats the apricots and adds a deep, slightly toasted sweetness.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Apricot Upside Down Cake
Step 1: Cut 6 apricots in half and remove the pits.
Step 2: Add 200 grams (about 1 cup) of sugar to a 24 cm (9 1/2 inch) round cake pan. Place the pan over low heat and cook the sugar until it melts and turns a golden caramel, gently rotating the pan as needed to coat the bottom evenly. REmove from the heat. Arrange the apricot halves, cut side down, over the caramel at the bottom of the pan. Set aside while you prepare the cake batter.
Step 3: Preheat the oven to 180ºC (350ºF).
Step 4: Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed until the mixture is light, creamy, and smooth. Add the cinnamon and continue mixing until fully incorporated.
Step 5: Reduce the mixer speed to low and gradually add the flour mixed with the baking powder, mixing until obtain a homogeneous mixture. Finally, gently fold in the remaining apricots, cut into small pieces, using a spatula until they are evenly distributed throughout the batter.
Step 6: Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until golden brown and slightly risen in the center. Since oven temperatures can vary, keep an eye on the cake during the final minutes of baking.
Step 7: Remove the cake from the oven and gently run a knife around the inner edge of the pan to loosen it. Carefully invert the cake onto a serving plate and let it cool completely to room temperature before slicing and serving.
Tips for Apricot Upside Down Cake
• Choose firm apricots for the best texture.
• Arrange the apricots close together for a beautiful presentation.
• Let the cake to cool for 10 to 15 minutes before unmolding.
• Avoid overmixing the batter.
FAQs
Why is it called an upside-down cake?
The cake is baked with the fruit layer an the bottom of the pan. After baking, it is inverted onto a serving plate.
Can I use canned apricots?
I recommend using fresh apricots for the best texture and flavor.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
How should I store leftovers?
Store in an airtight container (cut the cake into slices) in the refrigerator for up to 2 to 3 days.
You May Also Like
- Fresh pineapple cake
- Lemon pound cake
- Pineapple upside down cake
- Easy triple berry loaf cake
- Cocoa cake with cream and berries
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Apricot Upside Down Cake
This delicious Apricot Upside Down Cake is soft, buttery, and topped with sweet caramelized apricots. An easy summer dessert recipe perfect for family gatherings and special occasions.
5.00 from 1 reviews
- 10 apricots
- 5 medium eggs
- 150 grams (1 cup) all-purpose flour
- 1 teaspoon cinnamon powder
- 200 grams (about 1 cup) granulated sugar
- 1 teaspoon baking powder
- 200 grams (about 1 cup) granulated sugar to caramelize
- Cut 6 apricots in half and remove the pits.
- Add 200 grams (about 1 cup) of sugar to a 24 cm (9 1/2 inch) round cake pan. Place the pan over low heat and cook the sugar until it melts and turns a golden caramel, gently rotating the pan as needed to coat the bottom evenly. REmove from the heat. Arrange the apricot halves, cut side down, over the caramel at the bottom of the pan. Set aside while you prepare the cake batter.
- Preheat the oven to 180ºC (350ºF).
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed until the mixture is light, creamy, and smooth. Add the cinnamon and continue mixing until fully incorporated.
- Reduce the mixer speed to low and gradually add the flour mixed with the baking powder, mixing until obtain a homogeneous mixture. Finally, gently fold in the remaining apricots, cut into small pieces, using a spatula until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until golden brown and slightly risen in the center. Since oven temperatures can vary, keep an eye on the cake during the final minutes of baking.
- Remove the cake from the oven and gently run a knife around the inner edge of the pan to loosen it. Carefully invert the cake onto a serving plate and let it cool completely to room temperature before slicing and serving.
