Description
A joyful, fruit-forward dessert that features caramelized apricots and a light cake, creating a visually impressive upside-down cake.
Ingredients
Scale
- 6 apricots, halved and pitted
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- Melt the butter in a skillet and add brown sugar, stirring until dissolved. Pour this mixture into the bottom of the prepared cake pan.
- Arrange apricot halves, cut-side down, over the sugar mixture.
- Whisk together flour, baking powder, and salt in a bowl. In another bowl, beat eggs with granulated sugar until light and fluffy.
- Mix in milk and vanilla to the egg mixture. Gradually add the dry ingredients, mixing until just combined.
- Pour the batter over the apricots in the cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before inverting onto a serving plate. Serve warm.
Notes
For dairy-free or vegan options, use plant-based butter and milk alternative, and replace eggs with mashed banana or applesauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 455
- Sugar: 45g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg