Description
Sweet aromas of caramelized apricot upside-down cake fill kitchens with Mediterranean charm, beckoning dessert enthusiasts. Summer’s golden fruits nestle perfectly in buttery cake, promising a delightful slice of pure comfort you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 8 to 10 apricots, halved and pitted (or 1 can of apricot halves, drained)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk or buttermilk
Topping Ingredients:
- 4 tablespoons (4 tbsp) unsalted butter
- 1/2 cup brown sugar, packed
Seasoning and Flavor Enhancers:
- 1 1/2 teaspoons (1 1/2 tsp) baking powder
- 1/2 teaspoon (1/2 tsp) salt
- 1 teaspoon (1 tsp) vanilla extract
- 1/2 teaspoon (1/2 tsp) almond extract (optional)
Instructions
- Heat the oven to 350F (175C) and prepare a 9-inch round cake pan by generously coating with butter and lining the bottom with parchment paper.
- Create a luscious caramel base by melting butter and brown sugar in a saucepan over medium heat until the mixture transforms into a smooth, glossy liquid (approximately 2 minutes). Pour the caramel into the prepared pan, then artfully arrange apricot halves with their cut sides facing downward.
- Craft the cake foundation by combining flour, baking powder, and salt in a mixing bowl. In a separate vessel, cream butter and sugar until the mixture becomes light and voluminous. Incorporate eggs individually, ensuring thorough integration after each addition. Fold in vanilla and almond extracts for depth of flavor.
- Gently introduce dry ingredients to the butter mixture, alternating with milk and stirring minimally to maintain the batter’s delicate texture. Pour the batter evenly over the arranged apricots, using a spatula to create a smooth surface.
- Transfer the pan to the preheated oven and bake for 35-40 minutes. Verify doneness by inserting a toothpick into the cake’s center – it should emerge clean and dry.
- Allow the cake to rest in the pan for 10-15 minutes, then carefully loosen the edges with a knife. Invert onto a serving plate, delicately removing the parchment paper. Let the cake cool completely before serving to allow flavors to settle and caramel to set.
Notes
- Select ripe, firm apricots with vibrant color for the best flavor and texture in your cake.
- Adjust sugar levels if apricots are extra sweet or slightly tart to balance the overall taste profile.
- Consider using alternative flours like almond or gluten-free blend for dietary restrictions without compromising cake structure.
- Toast nuts like sliced almonds and sprinkle on top for added crunch and nutty depth to the caramelized surface.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 312
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg