Upside Down Apricot Cake Recipes

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APRICOT UPSIDE-DOWN CAKE



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

Steps:

  • 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.

APRICOT UPSIDE-DOWN CAKE



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

Steps:

  • 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.

APRICOT UPSIDE-DOWN CAKE



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 cake...it 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

Steps:

  • 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!

UPSIDE-DOWN APRICOT CAKE



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

Steps:

  • 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

FRESH APRICOT UPSIDE-DOWN CAKE



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)

Steps:

  • 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.

APRICOT UPSIDE DOWN CAKE



Apricot Upside Down Cake image

A delectable gem of a dessert. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup butter
1 cup dark brown sugar
2 (15 ounce) cans apricot halves, well-drained (reserve juice)
2 tablespoons apricot juice
1 tablespoon lemon juice (fresh is best)
1/3 cup shortening
1/2 cup granulated sugar
1 egg, well beaten
1 1/2 cups flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract

Steps:

  • Melt butter and brown sugar in a large frying pan.
  • Heat slowly and stir constantly until a light brown syrup forms.
  • Add fruit juices. Pour syrup into cake pan; arrange apricot halves cut side up in the syrup.
  • Preheat oven to 350°F.
  • Sift remaining dry ingredients together.
  • Cream shortening and sugar together; add egg and beat until fluffy.
  • Add dry ingredients to the batter alternatively with the milk and vanilla.
  • Pour batter over the apricots.
  • Bake for 35 to 45 minutes, or until cake tests done.
  • Remove from oven, let stand five minutes and turn out carefully onto serving platter, having the apricots on top.
  • If desired, serve with whipped cream.

Nutrition Facts : Calories 468.7, Fat 17.6, SaturatedFat 7.6, Cholesterol 48.9, Sodium 167.9, Carbohydrate 75.8, Fiber 2.3, Sugar 55, Protein 4.4

UPSIDE-DOWN STICKY APRICOT CAKE



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

Steps:

  • 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

UPSIDE-DOWN CAKE WITH APRICOTS



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

Steps:

  • 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

PINEAPPLE APRICOT UPSIDE-DOWN CAKE



Pineapple Apricot Upside-Down Cake image

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Apricot     Pineapple     Gourmet     Small Plates

Number Of Ingredients 12

3 tablespoons unsalted butter, melted
1/2 cup firmly packed brown sugar
four 1/4-inch-thick fresh pineapple rings plus 2 tablespoons finely chopped fresh pineapple
6 dried whole apricots plus 2 tablespoons finely chopped
1 cup all-purpose flour
1 1/4 teaspoons double-acting baking powder
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
whipped cream as an accompaniment

Steps:

  • In a buttered 9- by 1 1/2-inch round cake pan combine well the butter and the brown sugar and press the mixture evenly onto the bottom of the pan. Cut the pineapple rings in half and arrange them, patted with paper towels, and the whole apricots, smooth sides down, decoratively on the sugar mixture.
  • Into a small bowl sift together the flour, the baking powder, and the salt. In a bowl with an electric mixer beat the shortening and the granulated sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Add the flour mixture alternately with 1/3 cup water, beating after each addition, and stir in the chopped pineapple, patted dry, and the chopped apricots. Turn the batter into the pan, spreading it evenly, and bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a serving plate, and serve it warm or at room temperature with the whipped cream.

APRICOT & ALMOND UPSIDE DOWN CAKE



Apricot & Almond Upside Down Cake image

A gluten free cake, perfect for afternoon tea or dessert.

Provided by Justine Wall

Time 27m

Yield Serves 6

Number Of Ingredients 15

7 apricots, halved and pips removed
40g salted butter
50g light brown soft sugar
7 apricots, halved and pips removed
40g salted butter
50g light brown soft sugar
125g salted butter, at room temperature
125g caster sugar
2 eggs
55g plain gluten free flour
75g ground almonds
1 tsp almond essence
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup milk

Steps:

  • First, make your cake mixture. This is terribly easy. Put the flour, almonds, xanthan gum and baking powder in a bowl together and give a quick mix with a spoon.
  • Beat the caster sugar and butter for a few minutes, in a separate bowl, using electric beaters, or a Kitchenaid. Add an egg, then half the flour and beat gently, followed by another egg and the rest of the flour mixture, the essence and the milk and beat again. Set the mixture aside while you get on with the apricots.
  • In a large frying pan, about 25cm in diameter, fry the soft brown sugar and butter till the sugar has dissolved slightly.
  • Place the apricots upside down in concentric circles in the bubbling sugar. Their curves should be facing upwards. Let this mixture caramelise for about ten minutes: don't let it turn to toffee too much: you want the cake to slip out of the pan later.
  • After 10-15 minutes, spread your cake mixture carefully and evenly over the top of the apricots. I am often in a bit of a rush when I do this, and I still haven't learned my lesson: I inadvertently move the apricots when I am spreading the mixture, which in turn causes the final result to look a little lopsided. The only way to avoid this is by being very slow and careful with the spreading. Try to be patient.
  • Once you have covered the apricots evenly, place the pan into the oven, and bake at 180 degrees celsius for 20 minutes, and golden brown on top. Remove from the oven, and let rest for at least 15 minutes in the pan somewhere warm and draught free.
  • After 15 minutes' resting time, take a spatula, and gently run it around the edges of the pan, making sure you are also loosening the underside of the cake. Keep shaking the pan as you go, to encourage the loosening process. Place a large plate over the top of the pan- the plate should be bigger than the pan itself- and very carefully, but quickly, flip it over. The cake should slip out onto the plate, with all the little golden apricots facing upwards.
  • Serve immediately, with cream or ice cream. This keeps very well, covered, for a few days, and the flavours are all the better for it.

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From naturallysweetkitchen.com


APRICOT UPSIDE-DOWN CAKE - PILLSBURY BAKING
PREPARATION DIRECTIONS. Step 1. For topping: HEAT oven to 350ºF. Place butter in 13x9-inch baking pan; place in oven for 3 to 4 minutes or until melted. Crumble brown sugar evenly over top of butter. Sprinkle pecans and coconut evenly over brown sugar. Mix apricots with apricot preserves; arrange in a single layer over nuts and coconut. Step 2.
From pillsburybaking.com


CARAMELIZED APRICOT UPSIDE DOWN CAKE - THE VIEW FROM GREAT ISLAND
2018-06-22 Instructions. Preheat oven to 350F. Grease a non-stick 9 inch round cake pan. Slice the apricots in half and remove the pit. Arrange the fruit, cut side down, on the bottom of the pan. Fit the fruit in as tightly as you can, without crushing it. It’s fine if …
From theviewfromgreatisland.com


UPSIDE DOWN CHOCOLATE APRICOT CAKE RECIPE
2002-10-18 What Makes This Upside Down Chocolate Apricot Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Upside Down Chocolate Apricot Cake. Ready to make this Upside Down Chocolate Apricot Cake Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


UPSIDE DOWN BROWN SUGAR APRICOT CAKE - THE BITTER SIDE OF SWEET
2019-03-13 Grease a 9″ springform pan. Set aside. In a large bowl whisk eggs lightly. Add sour cream, honey, vanilla and apricot juice whisking till combined. Add remaining ingredients and whisk till just smooth. In medium pan add butter and brown sugar. Allow to cook for 3 minutes or until butter is melted and mixture is smooth.
From thebittersideofsweet.com


APRICOT UPSIDE DOWN CAKE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Apricot Upside Down Cake Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Fish Sticks Frozen Is Gorton's Fish Healthy Healthy Fish Sticks Brands ...
From recipeshappy.com


APRICOT UPSIDE-DOWN CAKE RECIPE - GOOD HOUSEKEEPING
2009-07-01 In small bowl, whisk buttermilk, eggs, margarine, oil, lemon peel, and vanilla extract until blended. Add buttermilk mixture to dry ingredients and fold with a …
From goodhousekeeping.com


DEMO KITCHEN RECIPE: APRICOT UPSIDE-DOWN CAKE RECIPE
2021-11-02 Remove from heat and arrange apricot halves, cut sides down and tightly spaced on top of brown sugar. Cake. Preheat oven to 375°F. Sift flour, baking powder, and salt into a small bowl. Cream together butter, sugar, and extracts with paddle of an electric mixer. Beat at medium speed until pale and fluffy, 2 to 3 minutes.
From binnys.com


UPSIDE DOWN APRICOT AND MOLASSES CAKE - MIA KOUPPA, GREEK RECIPES
2019-01-10 Beat in the egg, molasses, and milk until well combined. In a separate bowl whisk together the flour, baking soda, cinnamon, ginger and salt. Add these dry ingredients into your wet ingredients slowly and beat until just well combined. Carefully spoon the batter on top of the apricot halves, being careful not to move the around too much.
From miakouppa.com


DRIED APRICOT CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


APRICOT UPSIDE-DOWN CAKE - CRISCO®
Heat oven to 350ºF (180°C). Grease a 13″ by 9″ (3 L) baking dish and line with parchment paper; set aside. Arrange drained apricots in the bottom of the prepared dish. In a small saucepan, heat all-vegetable shortening, brown sugar, and pineapple over medium heat; cook and stir until all-vegetable shortening is melted.
From criscocanada.com


APRICOT UPSIDE-DOWN CAKE RECIPE - RECIPES.NET
2022-01-16 Instructions. Preheat oven to 350 degrees. Drain liquid from the apricots. Take 5-6 apricot halves and puree in blender or food processor until smooth to make 1/3 cup puree. Reserve the remaining apricots. Place the 4 tbsp. of butter with the brown sugar in 9" round cake pan. Slowly heat the cake pan on top of the stove.
From recipes.net


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