Get ready to transform your ordinary baking routine into an extraordinary culinary experience with this mouthwatering Buffet Apricot Upside Down Cake! Imagine a golden, buttery cake topped with glistening caramelized apricots that practically melt in your mouth, creating a stunning dessert that's as beautiful as it is delicious. Whether you're hosting a summer gathering or simply craving a sweet treat that looks like it came straight from a professional bakery, this recipe will become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup apricot halves
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly.
- In a small saucepan, melt the unsalted butter over medium heat. Add brown sugar and stir until it forms a smooth caramel-like mixture.
- Pour the butter and brown sugar mixture evenly into the prepared cake pan, creating a base layer.
- Carefully arrange the apricot halves cut-side down in a decorative pattern over the caramel mixture, covering the entire bottom of the pan.
- In a large mixing bowl, cream together granulated sugar and remaining butter until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently pour the cake batter over the arranged apricots, spreading it evenly to cover the fruit.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate, allowing the caramelized apricots to remain on top.
- Let the cake cool completely before serving. Serve at room temperature and optionally dust with powdered sugar.
Tips
- Use ripe but firm apricots for the best texture and flavor. Overly soft fruits can make the cake soggy.
- Make sure all ingredients are at room temperature to ensure smooth mixing and even baking.
- When arranging apricots, create a visually appealing pattern, as this will be the top of your cake when inverted.
- Be careful not to overmix the batter - this can lead to a tough, dense cake.
- Let the cake cool for exactly 10 minutes before inverting to prevent sticking and ensure the caramel topping stays intact.
- If some apricots stick to the pan when inverting, simply place them back on top of the cake - no one will know!
- For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
