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
- Total Time: 65 minutes
- Yield: 8 servings 1x
Description
This upside-down apricot cake features caramelized apricots in a soft, buttery cake, topped with an optional drizzle of caramel sauce for a sweet stone fruit delight.
Ingredients
- 200 gr (7/8 cup) soft unsalted butter, plus extra for greasing
- 200 gr (1 cup) + 1 tbsp packed brown sugar
- 4 eggs
- 200 gr (2 cups) all-purpose flour
- 7 apricots, washed, de-pitted, and halved
- Optional: Quick caramel sauce
Instructions
- Preheat the oven to 160°C (320°F).
- In a mixing bowl, cream together 200 gr of soft unsalted butter and 200 gr of packed brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Gradually add the flour to the mixture, mixing until you have a smooth batter.
- Grease an ovenproof skillet with extra butter and sprinkle 1 tablespoon of brown sugar evenly over the bottom.
- Place the apricot halves cut side down in the skillet.
- Cook over medium heat for about 5 minutes until the sugar begins to caramelize and the apricots are slightly softened.
- Pour the batter over the apricots in the skillet, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the skillet for 10 minutes, then carefully invert it onto a serving plate.
- Serve warm with optional caramel sauce drizzled over the top.
Notes
For best results, use ripe apricots for a sweeter flavor. The caramel sauce is optional but highly recommended for added richness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a warm treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 110
Frequently Asked Questions
What type of butter should I use for the Upside Down Apricot Cake?
It’s best to use high-quality unsalted butter for this recipe, as it allows you to control the saltiness of the cake.
How do I properly caramelize the apricots before adding them to the cake?
Slice the apricots in half and lightly cook them in the skillet over medium heat until they start to soften and turn golden, which creates a sticky texture.
Is the caramel sauce necessary for the cake, or can I skip it?
The caramel sauce is optional, but it enhances the overall flavor and presentation of the cake, so it’s recommended to include it.
