Apricot Upside-Down Cake: A Sweet Springtime Classic

This Apricot Upside-Down Cake transforms canned apricots into a gooey, caramelized dessert perfect for spring gatherings.

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Prep Time 20

Cook Time 40

Cooling Time 15

Total Time 1 15

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Topping

1 can Canned Apricots Drain and cut side up
1 cup Brown Sugar Use light or dark
4 tablespoons Unsalted Butter

For the Batter

1.5 cups All-Purpose Flour Gluten-free option available
0.75 cups Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
3 Eggs Separated yolks from whites

For Extra Flavor

0.5 cups Apricot Juice Can substitute with water or juice
1 teaspoon Vanilla Extract

Equipment

9-inch cake pan
Mixing bowls
Electric mixer
saucepan

Method

Step‑by‑Step Instructions for Apricot Upside-Down Cake

Preheat the oven to 375°F (190°C) and prepare a 9-inch cake pan with cooking spray.
Drain canned apricots and arrange the halves cut side up in the bottom of the cake pan.
Melt 4 tablespoons of unsalted butter and stir in 1 cup of brown sugar. Pour over apricots.
Whisk 3 egg yolks until light and fluffy, mix in ¾ cup of granulated sugar and apricot juice.
Combine 1.5 cups of flour, 2 teaspoons of baking powder, and salt. Gradually add to yolk mixture.
Beat 3 egg whites until soft peaks form and fold them into the batter gently.
Pour batter over apricots, bake for 35-40 minutes until a toothpick comes out clean.
Cool for 15 minutes, then invert onto a serving plate to enjoy.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 300mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Serve warm with vanilla ice cream for an enhanced experience.

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