Description
This luscious Apricot Upside-Down Cake features caramelized apricot halves adorning a moist, tender cake baked to golden perfection. The rich buttery brown sugar topping combined with the fragrant almond and vanilla extracts creates a delightful balance of sweetness and fruitiness, perfect for any occasion.
Ingredients
Scale
Caramelized Topping
- 4 tbsp unsalted butter
- ½ cup brown sugar, packed
- 8-10 apricots, halved and pitted (or 1 can of apricot halves, drained)
Cake Batter
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, enhances apricot flavor)
- ½ cup whole milk or buttermilk
Instructions
- Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the Caramelized Topping: In a saucepan over medium heat, melt 4 tablespoons of unsalted butter and ½ cup of packed brown sugar together, stirring until the mixture becomes smooth and bubbly, about 2 minutes. Pour this caramel mixture evenly into the prepared cake pan. Arrange the apricot halves cut-side down on top of the caramel in a single, attractive layer.
- Prepare the Cake Batter: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. In a separate large mixing bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Mix in 1 teaspoon vanilla extract and ½ teaspoon almond extract if using, to enhance the apricot flavor. Gradually add the dry ingredients to the butter mixture, alternating with ½ cup milk or buttermilk, mixing just until combined without overmixing.
- Bake the Cake: Pour the prepared batter evenly over the arranged apricots and caramel in the cake pan. Smooth the surface with a spatula to ensure even baking. Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool & Invert: Once baked, let the cake cool in the pan for 10-15 minutes to set. Run a knife carefully around the edges to loosen the cake, then invert it onto a serving plate. Gently peel off the parchment paper from the bottom and allow the cake to cool completely before serving to let the flavors meld beautifully.
Notes
- Use fresh apricots when in season for the best flavor and texture; canned apricots are a good substitute but may be softer.
- The almond extract is optional but highly recommended as it complements the apricot’s natural sweetness.
- Be careful when inverting the cake as the caramel can be hot and sticky.
- Allow the cake to cool fully before slicing to keep the apricot topping intact.
- This cake pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgent treat.
