Caramelized Apricot Upside Down Cake
User Reviews
3.7
Caramelized Apricot Upside Down Cake
Description
Caramelized Apricot Upside Down Cake starts with fresh apricot halves closely arranged in a cake pan, creating a flavorful fruit layer. A golden caramel sauce made by boiling sugar and water is poured over the apricots, adding sweetness and a glossy finish. The cake batter is a blend of butter, sugar, eggs, sour cream, and vanilla with a lightweight crumb from leavening agents and flour. Baking this combination results in a moist cake topped with sweet, caramel-coated apricots once inverted. The caramel adds depth and a slightly sticky texture that complements the tender apricots.
The flavor combines buttery sweetness from the cake and caramel with the apricot's tartness and aroma. Baking in a single pan keeps the apricots intact beneath the cake, preserving their shape and juiciness. The process requires attention to not squeezing the fruit when layering to maintain the upside-down design.
This cake is best served sliced to showcase the caramelized fruit topping. It works well as a dessert or teatime treat, especially in the stone fruit season. Variations can be made by substituting apricots with similar fruits like peaches or nectarines, allowing flexibility depending on availability.
Take care when making the caramel, as it will be hot and can burn. Ensure the caramel is a rich amber shade for optimal flavor. The cake batter should be spread gently over the apricots to avoid mixing the layers. Baking time should be monitored until a tester comes out nearly clean, indicating a fully cooked center.
Ingredients
- 1 pound apricot pitted and halved (you may need more, depending on size of the fruit. You will need enough halves to cover the bottom of your pan, small
for the caramel:
- 1 cup sugar
- 1/3 cup water
for the cake:
- 3/4 cup sugar
- 6 Tbsp butter room temperature
- 2 large egg room temperature
- 1/3 cup sour cream
- 1 Tbsp vanilla paste or extract
- 1 cup all-purpose flour plus 2 Tbsp
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F.
- Grease a non-stick 9 inch round cake pan.
- Slice the apricots in half and remove the pits. Arrange the fruit, cut side down, on the bottom of the pan. Fit the fruit in as tightly as you can, without crushing it. It's fine if there are small spaces in between.
- Put the sugar and water in a small saucepan. Stir to combine and heat to a boil. Without stirring, boil until the syrup thickens and turn a nice golden amber color. Pour the caramel over the apricots, and be careful, this liquid is very hot and can burn you.
- Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating in between. Scrape down the sides of the bowl as needed. Blend in the sour cream and vanilla.
- Whisk the flour, baking powder and salt together and add to the wet ingredients. Mix just until they are combined.
- Spread the batter over the apricots and smooth out evenly. Try not to disturb the apricots too much.
- Bake for 30-40 minutes until a toothpick comes out clean. I like to place a baking sheet under the pan to catch any potential drips.
- Let the cake cool for about 15 minutes, and then flip it over. The best way to do this is to cover the top of the pan with a plate, and then in one swift move flip the whole thing over. Lift the pan gently. If any of the fruit comes dislodged, just patch it back together.
- The cake can be serves warm or at room temperature.
Notes
- You can substitute apricots with peaches, nectarines, cherries, or apples for varied flavors.
- Be cautious when handling hot caramel to avoid burns.
- Arrange the fruit tightly in the pan without crushing to preserve shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 298kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 130mg | 5% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
