Apricot Almond Upside-Down Cake – a delicious recipe with apricot, butter, brown sugar, almonds, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain apricots, reserving 6 tablespoons syrup; set aside. In a small saucepan, melt butter over low heat; stir in brown sugar. Pour into a greased 9-in. square baking pan. Sprinkle with almonds. Arrange apricot halves cut side up in a single layer over almonds; set aside.
2
In a small bowl, beat eggs on medium-high speed until lemon-colored. Gradually beat in sugar and reserved syrup. Stir in almond extract. Combine the flour, baking powder and salt; add to egg mixture, beating just until moistened. Spoon batter over apricots.
3
Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
660
kcal
Calories
30
g
Fat
89
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 can (15-1/4 ounces) apricot halves in syrup, 1/3 cup butter, 1/2 cup packed brown sugar, 1/2 cup slivered almonds, and more.
Yes, Apricot Almond Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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