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
Units
Scale
- 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