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.

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 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.

That's it — enjoy your meal!

Apricot Gingerbread Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions