Apricot Gingerbread Upside-Down Cake Recipe

Name: Apricot Gingerbread Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried apricots; 1/2 cup water or apple juice; 1/4 cup unsalted butter; 1 1/2 cups brown sugar; 1/2 cup vegetable oil; 1 large egg; 1/2 cup molasses; 1/2 cup warm water; 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 tablespoon ground ginger

Servings: persons

2 cups dried apricots
1/2 cup water or apple juice
1/4 cup unsalted butter
1 1/2 cups brown sugar
1/2 cup vegetable oil
1 large egg
1/2 cup molasses
1/2 cup warm water
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger

1
In a bowl, combine the dried apricots with the 1/2 cup water or apple juice and soak overnight.
2
Place the butter, 1/2 cup of the brown sugar, and the apricots in the slow cooker and cook on high until the butter melts and the sugar dissolves.
3
Stir to coat the apricots.
4
Spread the coated apricots evenly over the bottom of the cooker.
5
In a large bowl, beat together the oil, remaining 1 cup brown sugar, and the egg until thoroughly mixed.
6
Beat in the molasses and the 1/2 cup warm water.
7
Add the flour, baking soda, salt, and ginger and mix well.
8
Gently pour the batter over the apricots and spread evenly.
9
Cook on high for about 2 1/2 hours, or until a knife or skewer inserted in the center of the cake comes out clean.
10
Halfway through the cooking, using pot holders, carefully lift the insert out of the slow cooker and turn it around to ensure even cooking.
11
To unmold the cake, place a large plate over the cooker insert.
12
Tightly gripping them together with pot holders, invert the insert over the plate.
13
The cake should slip out easily.
14
Scoop into bowls and serve immediately.

953

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 2 cups dried apricots, 1/2 cup water or apple juice, 1/4 cup unsalted butter, 1 1/2 cups brown sugar, and more.

Yes, Apricot Gingerbread 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.

Apricot Gingerbread Upside-Down Cake

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