Apricot Upside-Down Cake Recipe

On days that you feel like you need a sweet boost, try making this upside-down cake recipe. With a nutty and fruity flavor, it will surely turn that frown upside down.


Apricot Upside-Down Cake Recipe

How To Make Apricot Upside-Down Cake

Prep: 30 mins
Cook: 35 mins
Total: 1 hr 5 mins
Serves:

Ingredients

  • 30.5 oz almond-flavored apricot, or 2 cans, halves, drained
  • 4 tbsp. butter
  • ¾ cup brown sugar
  • 1 ½ cup flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 3 tbsp. butter, softened
  • cup sugar
  • 2 eggs
  • ½ tsp. vanilla extract
  • ½ cup low-fat milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Drain liquid from the apricots.
  3. Take 5-6 apricot halves and puree in blender or food processor until smooth to make 1/3 cup puree.

  4. Reserve the remaining apricots.
  5. Place the 4 tbsp. of butter with the brown sugar in 9" round cake pan.

  6. Slowly heat the cake pan on top of the stove.
  7. Stir the butter-sugar mixture until hot and mixture has turned into a caramel. Cool.

  8. Evenly distribute the apricot halves cut side up on top of the caramel.
  9. Mix together the flour, baking powder, and salt in a bowl. Set aside.

  10. Cream the 3 tbsp. of butter with the sugar.
  11. Add the 1/3 cup apricot puree and mix until smooth.
  12. Add the eggs, one at a time.
  13. Stir in the vanilla.
  14. Alternately, stir in the flour mixture and the milk, stirring until the batter is smooth.
  15. Pour the cake batter over the apricot halves.
  16. Using a spatula, gently spread the mixture with a spatula evenly over the apricots.
  17. Bake at 350 degrees for approximately 35 minutes.
  18. Test for doneness by inserting a toothpick into the cake.
  19. When done, the toothpick comes out clean.
  20. Cool 5 minutes then turn the cake upside down onto a cake platter.

Nutrition

  • Sugar: 53g
  • :
  • Calcium: 136mg
  • Calories: 417kcal
  • Carbohydrates: 73g
  • Cholesterol: 42mg
  • Fat: 12g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 370mg
  • Protein: 6g
  • Saturated Fat: 3g
  • Sodium: 342mg
  • Vitamin A: 2633IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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