Apricot Upside Down Cake


Pineapple upside down cake is a favorite dessert in my house, but other fruits make a great upside down cake, as well.

Here I have used one of my favorite fruits, apricots. The fruit is baked in a brown sugar and butter mixture that glazes the cake when it’s turned upside down on a plate while still hot. The cake batter is a no-fuss, one-bowl butter cake that comes together quickly.

Apricot Upside Down Cake
2 tablespoons butter
1/3 c packed brown sugar
1 15 ounce can apricot halves drained
1 1/3 c flour
2/3 c sugar
2 tsp baking powder
1/3 c milk
1/3 cup plus 1 tablespoon reserved liquid from the apricots
1/4 c butter, room temperature
1 egg
1 tsp vanilla

Drain the apricots and set aside on paper towels. Reserve 1/3 cup plus one tablespoon of the apricot liquid for the recipe.

Melt the two tablespoons of butter in a 8 or 9 inch square or round baking pan. Stir in brown sugar and the liquid from the apricots. Arrange the apricots in the pan with the round side down. Set pan aside.

In a medium mixing bowl, stir together flour, sugar, and baking powder. Add the milk, reserved liquid from the can, 1/4 c butter, egg, and vanilla. Beat with an electric mixer set on medium for one minute. Gently pour the batter over the apricots so the fruit stays in place.

Bake at 350 for 45-50 minutes or until top is brown and the tip of a knife inserted in the center of the cake comes out clean. The cake will feel firm when lightly touched and the top will be dark golden brown. Cool for 2-3 minutes. Run a sharp knife around the inside edge of the pan to loosen then cake then turn upside down onto a plate. Let sit another minute then gently lift the pan off the cake. Any topping that might stick to the pan can be spread back onto the cake. Best served warm.

Serves 4-6

  1. Life is uncertain. Eat dessert first. ~Ernestine Ulmer

  2. Forget love – I’d rather fall in chocolate! ~ Sandra J. Dykes

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