Caramelized apricots line this soft cake and is served with caramel sauce for a sweet stone fruit delight.
By Eva Lambooij
Today I have a recipe with plenty of butter for you, this caramelized apricot upside-down cake just screams for good butter. I sliced the apricots in half, which I first slightly caramelized on the bottom of my ovenproof skillet, giving it a delicious sticky texture. The caramel sauce is completely optional, but if I may give you a little word of advice: Go for it! 
PS Like easy upside-down cakes? Try my tarte tatin with prunes or savoury tarte tatin with carrots and goat cheese!
Upside Down Apricot Cake with Caramel
Description
Caramelized apricots line this soft cake and is served with caramel sauce for a sweet stone fruit delight.
Ingredients
- 200 gr (7/8 cup) soft unsalted butter + extra to bake in
- 200 gr (1 cup) + 1 tbsp brown packed sugar
- 4 eggs
- 200 gr (2 cups) flour
- 7 apricots, washed, de-pitted and in halves
Optional: Quick caramel sauce
- 25 gr (1/8 cup) unsalted butter
- 50 gr (1.8 oz) condensed sweetened milk
- 1 tbsp brown packed sugar
Instructions
- Preheat the oven to 160 C / 320 F
- Mix the butter with 200 gr of sugar
- Add the eggs, one by one, and mix until incorporated
- Add the flour and mix until you have a smooth batter
- Take an ovenproof skillet and melt the butter (make sure to coat the sides of the skillet too)
- Divide the apricots (flat side down) over the skillet, and bake for one minute
- Sprinkle over a tablespoon of sugar and let it caramelize for a bit on low heat
- Take of the stove and pour in the cake batter, make sure it spreads evenly
- Place in the oven and bake for 30 minutes
For the quick caramel sauce
- Heat all the ingredients in a pan with a thick bottom, on medium heat
- Keep whisking continuously (it burns quickly!) until the caramel has the desired thickness
- Add a bit of coarse sea salt for a salted caramel version
- Category: Dessert Baking
