Apricot upside-down cake is an old-fashioned dessert, just like grandma used to make it. It is gorgeous, with a gooey, caramelized apricot topping cooked underneath a tender, buttery cake.
While this Apricot Upside-Down Cake is delicious any time of year, I especially love it for Easter. The vibrant orange topping adds a burst of sunshine, perfect for spring.
This recipe is a little bit retro, a whole lot of delicious, and just the twist your baking repertoire has been craving. It will satisfy your sweet tooth and leave the entire family with warm and fuzzy feelings.
I’ll walk you through the ins and outs of crafting this golden delight. I’ll cover everything from the must-have ingredients to the step-by-step instructions that will have you serving perfection on a plate.
Upside down cakes are some of my favorite cakes! Try my blueberry upside down cake, peach upside down cake, cranberry upside down cake or apple upside down cake.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Apricots: Canned apricots are the way to go. You need a few tablespoons of juice to mix into the batter, so don’t drain it all off.
- Butter: Soften the butter to room temperature before starting.
- Brown sugar
- Eggs
- Granulated sugar
- Flour
- Baking powder
- Salt
🥣How to Make Apricot Upside Down Cake
- Preheat your oven and spray a 9-inch round cake pan with cooking spray. Separate the eggs into the yolks and whites. Drain the apricots, but reserve 5 tablespoons of juice.
- Microwave the butter and stir the brown sugar into the melted butter. Pour this into your pan, and then add the apricot halves. Arrange them in a nice even pattern.
- Beat the egg yolks in an electric mixer until they are light and fluffy. Add the white sugar and that reserved apricot juice, and mix.
- Stir in the flour, baking powder, and salt and mix until combined.
- Then, whip the egg whites in another bowl until they form soft peaks.
- Fold the egg whites into the batter. It’s all about being gentle now. We’ve done the vigorous mixing; let’s keep it light and airy. Spread the batter over the apricots.
- Bake it in the preheated oven for about 35 minutes until golden brown.
- Let the cake rest for 15 minutes. Then, it’s time for the big reveal. Flip the cake over to reveal the apricots on top.
🍴Serving Ideas
This apricot upside-down cake is perfect without anything else. The caramelized fruit and brown sugar make a deliciously sweet topping.
But, on the other hand, a dollop of whipped cream never hurt anybody, right? It adds that cloud-like contrast to the dense fruitiness of the apricots.
Or pair it with a scoop of vanilla ice cream. The ice cream melts into the warm cake, creating an irresistible pool of creamy goodness that’s just begging to be scooped up.
And if you’re serving this at brunch, a side of yogurt could add a nice tangy balance to the sweetness. Plus, it makes it totally acceptable to eat cake for breakfast!
💭How to Store
Ensure your apricot upside-down cake is completely cool before storing it. This helps prevent sogginess and keeps the texture just right.
Once it’s cool, store this cake in an airtight container. If you don’t have one big enough, you can tightly wrap it in plastic wrap. Just seal it well so that no air gets in to dry out the cake.
⭐Tips
Be sure to check out the step by step instructions
- Arrange the apricot halves in a single layer in the pan to create a circular pattern. If you use two cans of apricots, you can cover the entire cake pan with apricots.
- Use a rubber spatula and a gentle hand when folding in the egg whites. You want to keep as much air in the batter as possible for that light, fluffy texture that makes this dessert a showstopper.
- Run a knife around the edge of the pan before flipping it over.
- Put the cake on the middle rack of the oven. If it is too high, the top browns too quickly; if it is too low, the bottom might get burnt.
📝Reader Questions
Sure! If apricots are in season and you’ve got some ripe and ready, go for it. Just make sure to pit the fresh fruit and slice them. You might miss out on the apricot juice from the can, but a little water or even orange juice can step in as a substitute.
Don’t panic! If you’ve run a knife around the edges and it’s still stubborn, gently tap the pan on the counter. If it’s really stuck, place the pan over low heat on the stove for a minute to loosen the caramelized sugar. Then try flipping it again.
Poke a toothpick in the center of the cake—if it comes out clean, you’re good to go. If there’s batter clinging to it, give it a few more minutes.
The cake will keep at room temperature for 2 days or in the fridge for 3-4 days. Just keep it covered so it doesn’t dry out.
⭐Did You Make This? Leave a Star Rating!
Apricot Upside Down Cake Recipe
Ingredients
- 1 can apricots about 12 halves
- 5 tablespoons apricot juice from the canned apricots
- ½ cup unsalted butter
- 1 cup brown sugar
- 3 eggs separated
- 1 cup white sugar
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Spray a 9-inch cake pan with cooking spray and preheat the oven to 375 degrees F.
- Separate the eggs into the yolks and whites.3 eggs
- Melt the butter and combine it with the brown sugar. Pour the brown sugar mixture into the cake pan.½ cup unsalted butter, 1 cup brown sugar
- Drain the apricots, reserving 5 tablespoons of the juice. Arrange the apricots over the brown sugar.1 can apricots
- Add the egg yolks to a mixing bowl and beat until light and fluffy. Then, add the granulated sugar and reserved apricot juice.1 cup white sugar, 5 tablespoons apricot juice from the canned apricots
- Combine the flour, baking powder, and salt in a separate bowl. Stir the flour mixture into the mixing bowl.1 cup flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In another mixing bowl, whip the egg whites until soft peaks form. Fold the egg whites by hand into the cake batter.
- Spread the batter into the cake pan, covering the apricots. Bake it in the preheated oven for 35-40 minutes until a toothpick inserted comes out clean.
- Let it cool in the pan for 15 minutes. Then, put a cake plate on top and flip it to remove the pan.
Video
Notes
- Arrange the apricot halves in the pan to create a pattern. If you use two cans of apricots, you can cover the entire bottom of the pan.
- Use a spatula and a gentle hand when folding in the egg whites. You want to keep as much air in the batter as possible for that light, fluffy texture.
- Run a knife around the edge of the pan before flipping it over. If it doesn’t come right out, tap on the bottom to get it to release.
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Nutrition Information
Nutrition facts are estimates.
I guess using salted butter in recipe is OK as preference or would it be too “salty” for the cake? Whatever the answer i will use it and see how different it will taste but i can try it. I love canned apricots!
I used fresh apricots and apricot nectar for the cake and it turned out fantastic and delicious!