Description
A fluffy upside-down cake layered with golden apricots and luscious caramel sauce, perfect for summer gatherings.
Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 6–8 fresh apricots, halved and pitted
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the caramel layer by melting butter and brown sugar in a saucepan.
- Pour the caramel mix into a greased pan and arrange the apricots cut side down.
- Mix the wet ingredients: eggs, granulated sugar, and vanilla extract until fluffy.
- Add milk to the wet mixture and combine.
- Combine the dry ingredients and add them to the wet mixture.
- Pour the batter over the apricots in the pan and smooth it out.
- Bake for 35-40 minutes until a toothpick comes out clean.
- Cool for 10 minutes before flipping onto a plate.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
Consider drizzling honey or heavy cream on top for an extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: apricot cake, upside down cake, summer dessert, caramel dessert, baking, family recipe