Apricot Upside Down Cake – a delicious recipe with apricot halves, butter, brown sugar, eggs, sugar, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain apricots, reserving 3 Tablespoons juice (discard remaining juice or save for another use); set aside.
2
Place butter in a greased 9 inch baking pan; place in a 350F oven for 3-4 minutes or until melted.
3
Stir in the brown sugar.
4
Arrange apricot halves, cut side up, in a single layer over sugar.
5
In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon colored.
6
Gradually beat in sugar.
7
Stir in reserved apricot juice.
8
Combine flour, baking powder, and salt; gradually add to egg yolk mixture.
9
In another mixing bowl, beat egg whites until stiff.
10
Fold into yolk mixture.
11
Carefully spread over apricots.
12
Bake at 350F for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean.
13
Cool for 10 minutes before inverting onto a serving plate.
699
kcal
Calories
17
g
Fat
122
g
Carbs
15
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (15 ounce) cans apricot halves, ¼ cup butter or ¼ cup margarine, ½ cup packed brown sugar, 2 eggs, separated, and more.
Yes, Apricot 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
