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: 1/3 cup butter; 1 cup dark brown sugar; 2 (15 ounce) cans apricot halves, well-drained (reserve juice); 2 tablespoons apricot juice; 1 tablespoon lemon juice (fresh is best); 1/3 cup shortening; 1/2 cup granulated sugar; 1 egg, well beaten; 1 1/2 cups flour, sifted; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/2 cup milk; 1 teaspoon vanilla extract

Servings: persons

1/3 cup butter
1 cup dark brown sugar
2 (15 ounce) cans apricot halves, well-drained (reserve juice)
2 tablespoons apricot juice
1 tablespoon lemon juice (fresh is best)
1/3 cup shortening
1/2 cup granulated sugar
1 egg, well beaten
1 1/2 cups flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract

1
Melt butter and brown sugar in a large frying pan.
2
Heat slowly and stir constantly until a light brown syrup forms.
3
Add fruit juices. Pour syrup into cake pan; arrange apricot halves cut side up in the syrup.
4
Preheat oven to 350Au00b0F.
5
Sift remaining dry ingredients together.
6
Cream shortening and sugar together; add egg and beat until fluffy.
7
Add dry ingredients to the batter alternatively with the milk and vanilla.
8
Pour batter over the apricots.
9
Bake for 35 to 45 minutes, or until cake tests done.
10
Remove from oven, let stand five minutes and turn out carefully onto serving platter, having the apricots on top.
11
If desired, serve with whipped cream.

665

kcal

Calories

Fat

116

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/3 cup butter, 1 cup dark brown sugar, 2 (15 ounce) cans apricot halves, well-drained (reserve juice), 2 tablespoons apricot juice, 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.

That's it — enjoy your meal!

Apricot Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions