Flavorful and delicious apricot upside-down cake is a fun spin on the old classic!
A friend of mine offered apricot trees for me to pick this year. The one tree was loaded. Like seriously loaded with fruit. The limbs were bent down so far my kids were able to help pick, and we loaded up a bucketful plus a cooler full (since I couldn’t find any other buckets at that moment).
We brought the apricots home, and then had to try and decide what to do with them. I knew I wanted to prep some to make jam with Kerry and Lucy (we prep and freeze the fruit, and then make jam once the weather cools off). And I made some apricot syrup that was delicious. But I wanted to bake something.
I remembered my Strawberry Upside-Down Cake and how yummy it was, and how every bite seemed to melt in my mouth, so I decided to give it a try with apricots.
- 2 Tbsp butter
- 1/4 cup brown sugar
- 2 cups apricots, halved and pitted
- 1 1/3 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2/3 cup sour cream
- Preheat oven to 350º.
- Put 2 Tbsp. butter in a round, and place in the oven until it melts. Using a hot pad, tilt pan to coat bottom and sides with butter. Set aside until after cake batter is made.
- In a bowl, combine flour, baking powder, soda, and salt.
- In a Kitchenaid or stand mixer, cream butter and brown sugar on medium speed for 3 minutes, scraping occasionally. Add egg and vanilla and beat another minute.
- Add dry ingredients and turn mixer on low. Then add in sour cream, and mix until just combined.
- Sprinkle the cake pan with the reserved 1/4 cup brown sugar. Place halved apricots over the brown sugar, covering the entire bottom (I put them with the skin side up, but I don't think it would matter).
- Spoon the batter over the apricots, and spread out until it covers them evenly.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes. Then place a large plate or platter upside-down over the cake pan, and using potholders, flip the entire thing over, so the cake comes out of the pan onto the plate upside-down.
Every other week, I get together with some of the ladies from our church. They come over, and we have a wonderful time of fellowship. I have come to truly enjoy the friendship I share with these women. Sometimes I bake for them, so I shared the apricot upside-down cake, and it was so tasty that even my non-baking friend asked for the recipe!
Do you have a favorite apricot recipe? If so, I’d love for you to share it with me in the comments!
Don’t forget to pin!