Apricot-Cherry Upside-Down Mini Cakes Recipe

Name: Apricot-Cherry Upside-Down Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 tablespoon butter, cut into 4 equal pieces; 4 teaspoons brown sugar; 2 apricots, halved and pitted; 16 sweet cherries, pitted and halved; 2/3 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup granulated sugar; 2 tablespoons butter, softened; 1/4 teaspoon vanilla extract; 1 large egg, lightly beaten; 1/3 cup fat-free milk; 6 tablespoons frozen fat-free whipped topping, thawed

Servings: persons

Cooking spray
1 tablespoon butter, cut into 4 equal pieces
4 teaspoons brown sugar
2 apricots, halved and pitted
16 sweet cherries, pitted and halved
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 large egg, lightly beaten
1/3 cup fat-free milk
6 tablespoons frozen fat-free whipped topping, thawed

1
Preheat oven to 350u00b0.
2
Coat 4 (8-ounce) custard cups or ramekins with cooking spray. Place 1 butter piece in bottom of each cup. Sprinkle 1 teaspoon brown sugar over butter in each cup. Arrange 1 apricot half, cut side up, over brown sugar in each ramekin. Arrange 8 cherry halves, cut sides up, around outside edge of each apricot; set aside.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and 2 tablespoons butter in a medium bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Divide batter evenly over fruit in each cup. Place cups on a baking sheet.
4
Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in cups 5 minutes on a wire rack. Loosen edges of cakes with a knife. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup evenly over cakes. Serve cake warm with whipped topping.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1 tablespoon butter, cut into 4 equal pieces, 4 teaspoons brown sugar, 2 apricots, halved and pitted, and more.

Yes, Apricot-Cherry Upside-Down Mini Cakes 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.

That's it — enjoy your meal!

Apricot-Cherry Upside-Down Mini Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions