Fresh Apricot Upside Down Cake Food

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Apricot Upside-Down Cake image

My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 8

2 large eggs, separated
2 cans (15 ounces each) apricot halves
1/4 cup butter, cubed
1/2 cup packed brown sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar


  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 6g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 162mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.


Upside-Down Apricot Cake image

A change on the classic Pineapple Upside-Down Cake. So moist and creamy, you'll be eating way more then you expected!

Provided by Amber Marie

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

cooking spray
⅔ cup packed brown sugar
½ cup unsalted butter, melted
3 cups fresh apricots, pitted and sliced
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup unsalted butter, softened
2 eggs
½ cup sour cream
½ cup water
1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
  • Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
  • Sift flour, baking powder, salt, and cinnamon together in a bowl.
  • Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
  • Bake in the center of the preheated oven, about 45 minutes.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 63.6 g, Cholesterol 108.3 mg, Fat 27.7 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 269.9 mg, Sugar 42.8 g


Apricot Upside-Down Cake image

This cake is one of our family favorites. Served warm or cold, with ice cream, whipped cream or just plain. My Grandma first made this cake when she had an abundant supply of apricots on her hands and decided to use apricots in place of the pineapple in pineapple upside-down was an instant hit and now that you've heard about it, you'll have to give it a try...maybe it'll become one of your favorites too.

Provided by Clever Cooking

Categories     Dessert

Time 45m

Yield 1 9 X 13" cake, 12 serving(s)

Number Of Ingredients 11

30 apricot halves (fresh or canned)
1/2 cup butter
1 cup brown sugar
2 1/4 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup soft butter
1 cup milk, room temperature
1 1/2 teaspoons vanilla
3 eggs, room temperature


  • Preheat oven to 350 Degrees.
  • Melt 1/2 cup butter in saucepan.
  • Pour butter into lightly greased 9 X 13 inch baking pan.
  • Add brown sugar to the melted butter and spread evenly in bottom of the pan.
  • Place apricot halves in bottom of pan.
  • Cake:.
  • Combine dry ingredients in mixing bowl.
  • Add softened butter, milk and vanilla.
  • Beat on medium speed for 2 minutes.
  • Add eggs and beat 2 more minutes.
  • Pour cake batter over apricots and spread evenly.
  • Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
  • When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
  • Invert cake onto a plate and Enjoy!


Fresh Apricot Upside-Down Cake image

Categories     Cake     Fruit     Dessert     Bake     Apricot     Almond     Vanilla     Summer     Birthday     Family Reunion     Simmer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 16

For topping
1 stick (1/2 cup) unsalted butter
3/4 cup packed light brown sugar
10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted
For cake
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs at room temperature for 30 minutes
3/4 cup well-shaken buttermilk
Special equipment: a 10-inchwell-seasoned cast-iron or heavy nonstick skillet (at least 2 inches deep)


  • Preheat oven to 375°F.
  • Make topping:
  • Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
  • Make cake batter:
  • Sift together flour, baking powder and soda, and salt into a small bowl.
  • Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
  • Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
  • Gently spoon batter over apricots and spread evenly.
  • Bake cake:
  • If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
  • Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.


Upside-Down Cake with Apricots image

Gather all the apricot aficionados in your life to celebrate the season with this luscious Upside-Down Cake with Apricots. Made with sour cream for extra creaminess, a cake with apricots has never tasted this good.

Provided by My Food and Family

Categories     Fruit Recipes

Time 50m

Yield Makes 12 servings.

Number Of Ingredients 10

1 cup all-purpose baking mix
1/3 cup granulated sugar
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg
2 Tbsp. water
1/8 tsp. almond extract
6 Tbsp. butter
1/2 cup firmly packed brown sugar
1 lb. apricots (about 7 medium apricots), pitted, cut into 1/2-inch-thick slices
2 Tbsp. sliced almonds


  • Preheat oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
  • Melt butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g


Apricot Upside-Down Cake image

Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.

Provided by Vallery Lomas

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons/55 grams unsalted butter, melted, plus more for greasing
Flour, for dusting
1/2 cup/110 grams light or dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 medium apricots, rinsed and dried (about 1 pound)
1 cup/130 grams all-purpose flour
1/2 cup/55 grams almond flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter, at room temperature
2/3 cup/135 grams granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup/120 milliliters whole milk


  • Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
  • Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
  • Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
  • In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
  • Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
  • Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
  • Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.


Plum - Apricot Upside-down Cake image

If you can't get decent fresh apricots, drained canned apricots will do just fine. Serve with softly-whipped cream flavoured with a few drops of almond extract.

Provided by evelynathens

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

4 ounces butter, plus
2 tablespoons butter, room temperature
3/4 cup lightly-packed brown sugar
8 -12 Italian plums, halved and pitted
8 small apricots, halved and pitted
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 large eggs, room temperature
2/3 cup blanched almond, finely ground
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt


  • Set oven rack in center and preheat oven to 375F.
  • In a 10 inch cast-iron skillet, combine the 2 tblsps butter and the brown sugar and cook over medium heat, stirring, until melted.
  • Remove the skillet from the heat and arrange the plums and apricots, cut sides up, snugly and attractively in a single layer in the melted sugar.
  • In a large bowl, beat together the remaining butter and sugar until light and fluffy.
  • Beat in the extracts, then add the eggs, 1 at a time, beating until smooth after each addition.
  • Stir in the almonds, then the flour, baking powder and salt.
  • Spoon the batter over the fruit and smooth it.
  • Bake for about 35 minutes, or until lightly-browned and cake springs back when lightly pressed with a fingertip.
  • Let cool for a few minutes.
  • Invert onto a cake plate and carefully remove skillet.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 481.4, Fat 22.8, SaturatedFat 10.2, Cholesterol 117.4, Sodium 258.6, Carbohydrate 65, Fiber 3.3, Sugar 49.2, Protein 7.7


Upside-down sticky apricot cake image

Add a little extra to this cake with saffron strands, don't worry if you don't have any - it's delicious either way

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat

Time 1h

Number Of Ingredients 10

85g golden caster sugar
6 apricots , halved
200g butter
175g golden caster sugar
2 eggs
75ml full-fat milk
pinch saffron strands (optional), diluted in a little warm water
140g plain flour
140g self-raising flour
100g ground almond


  • Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
  • To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
  • Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.

Nutrition Facts : Calories 552 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium


Apricot Almond Upside-Down Cake image

The Runner-Up recipe for 2004 in the San Francisco Chronicle, adapted by Janet Fletcher from a recipe from pastry chef Sasha Crehan. Try to find Blenheim apricots as they are more fragrant. Peeled, fresh peaches are a good substitute.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup light brown sugar
8 blenheim apricots, halved
2/3 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
9 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
6 ounces almond paste
3 extra-large eggs
1 orange, zest of, grated
1 teaspoon vanilla
1/4 teaspoon almond extract


  • Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch diameter, 2-inch deep round cake pan and line the bottom with parchment paper. Scatter the brown sugar evenly over the bottom of the pan, patting it into a thin layer. Arrange the apricot halves cut-side down on the brown sugar.
  • Sift together the flour, baking powder and salt.
  • Using an electric mixer, cream the butter and sugar. Add the almond paste a little at a time, beating until creamy. Add the eggs one at a time, beating well after each addition. Beat in the orange zest, vanilla and almond extract. On low speed, add the dry ingredients, mixing just until blended.
  • Pour the thick batter over the apricots, spreading it evenly. Bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan, 45 to 55 minutes.
  • Let cool on a rack for 30 minutes, then invert onto a serving platter. Serve warm or at room temperature, with whipped cream if desired.

Nutrition Facts : Calories 373.7, Fat 21.6, SaturatedFat 9.5, Cholesterol 126.3, Sodium 148.6, Carbohydrate 40.4, Fiber 2.1, Sugar 28.8, Protein 6.5


Apricot Spice Upside Down Cake image

This recipe sounded really good - if you make it let me know how it is. It called for a Swirl cake pans and they available from Ekco, but it also looks like a round cake pan works as well. I bet you could use a 9x13 inch pan. Recipe Source; Family Circle

Provided by Ceezie

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 13

1 tablespoon butter, for pan
15 ounces apricots
1/2 cup butter, melted
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups syrup reserved for cake
1 (18 1/4 ounce) box spice cake mix
1/2 cup butter, melted
1 cup sour cream
2 eggs
1/4 cup packed light-brown sugar
1/4 cup reserved apricot syrup, from topping


  • Heat oven to 350°F Grease two 8 x 2-inch swirl cake pans with butter. Or, line two 8 x 2-inch round layer-cake pans with foil; butter foil.
  • Topping: Stir butter, sugar, cinnamon and nutmeg in small bowl until sugar is dissolved. Spread over bottoms of pans, dividing equally. Arrange can of apricots, cut side down, in each pan.
  • Cake: Combine cake mix, butter, sour cream, eggs, sugar and reserved syrup in large bowl. On low, beat 1 minute. Increase speed to medium; beat 2 minutes. Spoon into pans, being careful not to move apricots.
  • Bake in 350°F oven 45 to 50 minutes, until toothpick tests clean. Let cakes cool in pans on racks 3 minutes. Run knife around edge of cakes; carefully invert onto serving plate; remove pans. Serve slightly warm or at room temperature.

Nutrition Facts : Calories 303.8, Fat 18.2, SaturatedFat 9.7, Cholesterol 57.9, Sodium 284.4, Carbohydrate 33.7, Fiber 1.1, Sugar 24.5, Protein 2.8

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