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
Cuisine: Baking & Desserts
Ingredients: 1 tablespoon light butter, melted; 1/4 cup firmly packed light brown sugar; 2 (8 1/4-ounce) cans apricot halves in light syrup, undrained; 1 cup all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup light butter, softened; 2/3 cup sugar; 1 large egg; 1 teaspoon grated lemon rind; 1 teaspoon vanilla extract

Servings: persons

1 tablespoon light butter, melted
1/4 cup firmly packed light brown sugar
2 (8 1/4-ounce) cans apricot halves in light syrup, undrained
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup light butter, softened
2/3 cup sugar
1 large egg
1 teaspoon grated lemon rind
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0.
2
Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter; sprinkle brown sugar over butter. Drain apricots, reserving 2/3 cup liquid; pat apricots dry with paper towels. Arrange apricots, cut sides up, in pan.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients; stir well. Beat butter and remaining 4 ingredients with a mixer at medium speed until well blended. Add flour mixture and reserved liquid alternately to butter mixture, beginning and ending with flour mixture.
4
Pour batter over apricots in pan.
5
Bake at 350u00b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a knife or narrow spatula; invert cake onto a plate.

No nutrition data on file — estimate from the ingredient list.

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: 1 tablespoon light butter, melted, 1/4 cup firmly packed light brown sugar, 2 (8 1/4-ounce) cans apricot halves in light syrup, undrained, 1 cup all-purpose flour, 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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