Apricot Upside-Down Cake Recipe

Name: Apricot Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apricot Topping; 30 apricot halves (fresh or canned); 1/2 cup butter; 1 cup brown sugar; Cake; 2 1/4 cups flour; 1 1/2 cups sugar; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup soft butter; 1 cup milk, room temperature; 1 1/2 teaspoons vanilla; 3 eggs, room temperature

Servings: persons

Apricot Topping
30 apricot halves (fresh or canned)
1/2 cup butter
1 cup brown sugar
Cake
2 1/4 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup soft butter
1 cup milk, room temperature
1 1/2 teaspoons vanilla
3 eggs, room temperature

1
Preheat oven to 350 Degrees.
2
Melt 1/2 cup butter in saucepan.
3
Pour butter into lightly greased 9 X 13 inch baking pan.
4
Add brown sugar to the melted butter and spread evenly in bottom of the pan.
5
Place apricot halves in bottom of pan.
6
Cake:
7
Combine dry ingredients in mixing bowl.
8
Add softened butter, milk and vanilla.
9
Beat on medium speed for 2 minutes.
10
Add eggs and beat 2 more minutes.
11
Pour cake batter over apricots and spread evenly.
12
Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
13
When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
14
Invert cake onto a plate and Enjoy!

1306

kcal

Calories

Fat

187

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 13 ingredients. The key ingredients include: Apricot Topping, 30 apricot halves (fresh or canned), 1/2 cup butter, 1 cup brown sugar, 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.

Apricot Upside-Down Cake

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