For an extra layer of flavor, try adding a pinch of cardamom or nutmeg to the batter. If fresh apricots are not available, you can use canned apricots, but be sure to drain them well. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Upside-Down Apricot Cake
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS12
A delightful twist on the classic pineapple version, this Upside-Down Apricot Cake is a symphony of textures and flavors. Imagine juicy, caramelized apricots nestled beneath a tender, spice-kissed cake. Each bite is a moist, creamy, and utterly irresistible experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol108 mg
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Fiber3 g
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Protein6 g
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Saturated Fat17 g
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Sodium270 mg
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Sugar43 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Generously spray a fluted tube pan (such as a Bundt®) with cooking spray. (5 minutes)
02
Step
5 mins
In a small bowl, combine the brown sugar and melted butter. Spread this mixture evenly over the bottom of the prepared pan. (5 minutes)
03
Step
10 mins
Gently pat the apricot slices with a paper towel to remove any excess moisture. Arrange the apricot slices artfully on top of the brown sugar mixture in the pan. (10 minutes)
04
Step
5 mins
In a medium bowl, sift together the flour, baking powder, salt, and cinnamon. This ensures a light and airy cake. (5 minutes)
05
Step
10 mins
In a separate large bowl, using an electric mixer, cream together the white sugar and softened butter until light and fluffy. Beat in the eggs one at a time, until fully incorporated. Gradually add the sifted dry ingredients to the wet ingredients, alternating with the sour cream, water, and vanilla extract. Beat until just combined – be careful not to overmix. (10 minutes)
06
Step
5 mins
Gently spread the cake batter evenly over the apricot layer in the pan. (5 minutes)
07
Step
45 mins
Bake in the center of the preheated oven until a wooden skewer inserted into the center comes out clean, about 45 minutes. (45 minutes)
08
Step
15 mins
Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. This allows the caramel to set slightly and prevents the cake from sticking. (15 minutes)
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RECIPE REVIEWS
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Delfina Huel
Jun 25, 2025This recipe is amazing! The apricots are so flavorful and the cake is incredibly moist.
Andy Trantow
Jun 25, 2025This is a great way to use up fresh apricots.
Bethany Lemke
Jun 23, 2025I added a little almond extract to the batter and it was delicious!
Edythe Reilly
Jun 21, 2025I made this for a potluck and it was a huge hit! Everyone loved it.
Maurine Rogahn
Jun 13, 2025This is my new go-to recipe for apricot cake!
Ruth Funk
Jun 10, 2025I used canned apricots and it still turned out great!
Adela Reichert
Jun 9, 2025The caramel from the brown sugar and butter is so rich and yummy.
Melvina Bartellheaney
Jun 5, 2025Make sure to grease the pan really well, or the cake might stick.