Caramelized Apricot Upside-Down Cake – a delicious recipe with brown sugar, butter, apricot halves, eggs, flour, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Lightly grease an 8-inch round cake pan.
2
Place 2/3 cup of the sugar and 4 tbsp of the butter in a small saucepan on low heat. Stir for 2-3 mins until smooth. Pour into cake pan, swirling to cover bottom. Top with apricot halves, cut-side up.
3
Beat remaining 1/3 cup sugar and 4 tbsp butter in a medium bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well alter each addition. Sift flour and cinnamon together. Fold into butter mixture alternately with cream. Spoon over apricots, smoothing top.
4
Bake for 40-45 mins, until a toothpick inserted into center comes out clean. Cool in pan 5 mins. Invert onto a serving platter. Serve topped with ice cream.
799
kcal
Calories
49
g
Fat
80
g
Carbs
11
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.
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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: 1 cup packed brown sugar, 8 tbsp (1 stick) butter, chopped, at room temperature, 1 can (15 oz) apricot halves, drained, 2 None eggs, and more.
Yes, Caramelized 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.
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