Hamdi Saidani This golden, caramelized upside-down apricot cake is made with fresh sliced apricots set in a brown sugar butter glaze, topped with a tender sour cream cake batter spiced with cinnamon, and flipped onto a plate after baking. It takes about 20 minutes to prep and 45 minutes in the oven.
The brown sugar and melted butter layer on the bottom of the pan is what becomes the glossy, caramelized top once you flip the cake out. Spread it evenly so every apricot slice sits in the same depth of glaze. Pat the apricot slices dry with a paper towel before lining them in the pan. Excess moisture from the fruit dilutes the caramel and creates a watery layer between the fruit and the cake instead of that sticky, toffee-like coating you want.
The batter uses sour cream for tang and moisture, which keeps the cake tender and damp even after a full 45-minute bake. The cinnamon is subtle but it warms up the apricot flavor the same way it does in a pie filling. Beat the butter and sugar until fluffy before adding the eggs so the cake rises properly and has a light crumb that supports the fruit layer on top without being dense or heavy.
Upside-Down Apricot Cake
Description
This upside-down apricot cake lines a pan with brown sugar butter and fresh apricot slices, tops them with a cinnamon sour cream batter, and flips golden onto a plate.
Ingredients
Instructions
- Preheat the oven to 350°F. Spray a fluted tube or bundt pan with cooking spray.
- Mix the brown sugar and melted butter together in a small bowl. Spread the mixture evenly over the bottom of the pan.
- Pat the apricot slices dry with a paper towel. Arrange them in a single layer over the brown sugar mixture.
- Sift together the flour, baking powder, salt, and cinnamon in a bowl.
- In a separate bowl, beat the white sugar and softened butter with an electric mixer until creamy and fluffy.
- Beat in the eggs until thoroughly combined.
- Add the flour mixture, sour cream, water, and vanilla. Beat until well combined. Spread the batter evenly over the apricots in the pan.
- Bake in the center of the oven for about 45 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 10 minutes, then carefully invert onto a serving plate.
FAQs
What do I serve it with?
A dollop of whipped cream or a scoop of vanilla ice cream alongside each warm slice. For a dessert table, the Peach-Plum Upside-Down Cake next to it gives guests a different stone fruit version of the same upside-down format to compare. The Apricot Cobbler alongside adds a spoonable, biscuit-topped option for anyone who wants the same fruit in a more casual presentation.
Why pat the apricot slices dry before arranging them?
Wet fruit releases steam and water during baking, which dilutes the brown sugar butter into a thin, watery layer instead of a thick, sticky caramel. Drying the slices gives you that glossy, toffee-like coating on top when you flip the cake out.
How long should I wait before flipping the cake?
About 10 minutes. Too short and the caramel is still liquid, so it pours off the fruit and pools on the plate. Too long and the sugar cools into a hard candy that glues the fruit to the pan. Ten minutes is the window where the glaze is set enough to hold but soft enough to release.
Can I use canned apricots instead of fresh?
Drain them thoroughly and pat dry. Canned apricots are softer and hold more moisture, so the caramel layer may be slightly thinner. Fresh fruit gives better color, firmer texture, and a cleaner look when you flip the cake.
Can I use a regular 9-inch cake pan instead of a bundt?
Yes, and it actually makes the flipping easier since there’s no center tube to work around. Line the bottom with parchment for extra insurance so the fruit releases cleanly. Baking time stays about the same.
