Ingredients
Scale
- 4–5 ripe apricots, halved and pitted
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the butter over low heat until smooth.
- Sprinkle the brown sugar evenly over the melted butter, spreading it to cover the pan.
- Arrange the apricot halves, cut side down, over the sugar mixture in a single layer.
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- In another bowl, beat the eggs and add the vanilla and milk. Gradually mix in the flour mixture until just combined.
- Pour the batter over the apricots, bake for 40–45 minutes or until a toothpick comes out clean, then let it cool a few minutes and invert onto a serving plate.
Notes
Use ripe but firm apricots so they hold shape during baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: apricot cake, upside down cake, dessert recipes, fruit desserts