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Apricot Cake
4.4 from 48 votes

Apricot Cake

This upside-down apricot cake recipe is probably the best and easiest apricot cake recipe you can make. It's definitely my favorite!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 pieces
Calories: 196 kcal
Course: Cake
Cuisine: Romanian

Ingredients

Butter-sugar-apricot-layer
  • 100 g butter ⅓ cup + 1 tablespoon, Notes 1, 2, unsalted
  • 100 g granulated sugar 3.5 oz/ ½ cup
  • 750 g apricot 1.7 lbs, a bit more or less as needed, small
Batter layer:
  • 4 egg large
  • 80 g granulated sugar ⅓ cup + 1 tablespoon
  • 1 tablespoon lemon juice
  • 80 g all-purpose flour 3 oz/ ⅔ cup
  • 1 teaspoon baking powder
  • Whipped Cream for serving, optional

Instructions

Butter, Sugar and Apricot Layer
    Cup of Yum
  1. Preheat the oven to 180°C/ 350°F.
  2. Butter baking dish: Butter its bottom and walls with all the butter. You will have a thick layer of butter all over.100 g unsalted butter/ ⅓ cup + 1 tablespoon
  3. Sprinkle the sugar only on the bottom of the baking dish.100 g granulated sugar/ ½ cup
  4. Apricots: Halve them and remove the stone. If the apricots are very large, you could quarter them. Then, place the apricots on the sugared pan carefully, cut side up, taking care not to disturb the sugar too much; the sugar should not come on top of the fruit. 750 g small apricots/ 1.7 lbs
  5. Bake for 20 to 25 minutes or until the fruit starts to get soft and wrinkly.
Batter Layer:
  1. Beat egg whites: Separate 4 eggs shortly before the baking time for the apricots is up. Beat the egg whites until stiff. Add sugar and lemon juice and continue beating until stiff and glossy. Set aside.egg whites + 80 g granulated sugar/ ⅓ cup + 1 tablespoon + 1 tablespoon lemon juice
  2. Remove the baking dish from the oven. Leave to stand for 3 minutes.
  3. Make the batter: In the meantime, carefully fold the egg yolks into the egg white mixture. Use a hand whisk to do this, and don't overdo it. Next, add the mixed flour and baking powder to the egg mixture and fold in very carefully again; you should not overdo it either.egg yolks + 80 g all-purpose flour/ ⅔ cup +1 teaspoon baking powder
  4. Bake: Spread the mixture over the fruit, level nicely, and bake for about 30 minutes. Don't open the oven during the first 20 minutes of baking (Note 3). Check after 20 minutes and reduce the temperature to about 160°C/ 320°F if you think the cake already has too much color.
  5. Check doneness with a toothpick; it should come out clean. Remove the apricot cake from the oven. Leave to stand for 5 to 10 minutes.
  6. Invert the cake: Then, run a knife around the edges of the cake to release it from the walls of the baking dish. Place a rectangular serving dish on the baking dish and reverse the cake onto the serving dish (Note 4).
  7. Cut the cake into squares and enjoy warm or cooled with some whipped cream on the side, if you wish.

Notes

  • Measurements: Always use a digital kitchen scale
  • Measurements: Always use a digital kitchen scale
  • in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
  • in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
  • Tip: At first glance, you might think that the cake is undercooked because the butter-sugar layer will look rather wet. But it is not undercooked or wet; it is just glossy because of the butter and the sugar.
  • Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
  • The butter isn't mixed into the cake batter; you use it to coat the baking dish generously. You will not need any butter for the cake batter.
  • Opening the oven too early might cause the apricot cake to sink. After 20 minutes, you can check the cake if necessary. If you feel it's getting too dark, reduce the oven temperature to 320°F/ 160°C.
  • Tip: At first glance, you might think that the cake is undercooked because the butter-sugar layer will look rather wet. But it is not undercooked or wet; it is just glossy because of the butter and the sugar.

Nutrition Information

Serving 1piece Calories 196kcal (10%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 80mg (27%) Sodium 119mg (5%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 12 pieces

Amount Per Serving

Calories 196

% Daily Value*

Serving 1piece
Calories 196kcal 10%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 80mg 27%
Sodium 119mg 5%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.