Upside-Down Apricot Cake Recipe

Name: Upside-Down Apricot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: cooking spray; 2/3 cup packed brown sugar; 1/2 cup unsalted butter, melted; 3 cups fresh apricots, pitted and sliced; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 2/3 cup white sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1/2 cup sour cream; 1/2 cup water; 1 teaspoon vanilla extract

Servings: persons

cooking spray
2/3 cup packed brown sugar
1/2 cup unsalted butter, melted
3 cups fresh apricots, pitted and sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup unsalted butter, softened
2 eggs
1/2 cup sour cream
1/2 cup water
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray.
2
Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
3
Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
4
Sift flour, baking powder, salt, and cinnamon together in a bowl.
5
Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
6
Bake in the center of the preheated oven, about 45 minutes.

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 14 ingredients. The key ingredients include: cooking spray, 2/3 cup packed brown sugar, 1/2 cup unsalted butter, melted, 3 cups fresh apricots, pitted and sliced, and more.

Yes, Upside-Down Apricot 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.

Upside-Down Apricot Cake

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