This Upside-Down Apricot Cake is a delightful blend of sweet, tangy apricots and a rich, buttery cake. The cake is beautifully caramelized, with a golden hue that comes from a luscious layer of homemade caramel poured over fresh apricots. The soft, moist cake beneath is infused with vanilla, creating a perfect balance of flavors. This dessert not only looks stunning with its glossy, caramelized top but also tastes heavenly, making it an irresistible treat for any occasion.
Why You’ll Love This:
You’ll fall in love with this Upside-Down Apricot Cake for its perfect combination of sweet and tangy flavors. The caramelized apricots create a beautiful, glossy topping that is both visually appealing and delicious. The cake itself is moist, tender, and infused with vanilla, adding a warm, comforting aroma. Each bite offers a delightful contrast between the soft cake and the slightly tart apricots, making it a dessert that will impress your taste buds and leave you craving more.
Perfect Occasion:
This cake is perfect for a summer gathering, when apricots are at their peak ripeness, or for a cozy afternoon tea. It also makes a stunning dessert for a dinner party, where its caramelized top will surely draw compliments. Whether it’s a family celebration or a simple treat to enjoy with coffee, this cake is versatile enough to suit any occasion.
Decoration Tips:
For an elegant presentation, consider dusting the cake with a light sprinkle of powdered sugar just before serving. You can also garnish it with fresh mint leaves or a few thin slices of apricot on top to enhance the visual appeal. Serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side will add a touch of indulgence.
Ingredients:
- 4 ripe apricots
- 140g melted butter
- 2 large eggs
- 100g granulated sugar
- 1 packet of vanilla sugar
- 1 packet of baking powder
- 170g all-purpose flour
- 1 teaspoon vanilla extract
- 90g white sugar
- 2 tablespoons water
Instructions:
- Prepare the Caramel:
In a skillet, combine the white sugar and water. Heat the mixture over medium heat until it turns a light golden color, creating a blond caramel. Remove from heat and set aside. - Prepare the Apricots:
Wash the apricots thoroughly and cut them in half, removing the pits. Arrange the apricot halves, cut side down, in the bottom of a round cake pan. Pour the prepared caramel evenly over the apricots, ensuring they are fully coated. - Make the Cake Batter:
In a mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture is light and frothy. Gradually add the melted butter, stirring continuously until well combined. - Combine Dry Ingredients:
In a separate bowl, sift together the flour and baking powder. Slowly add this dry mixture to the wet ingredients, stirring gently until the batter is smooth and free of lumps. - Bake the Cake:
Pour the batter over the apricots and caramel in the cake pan, spreading it evenly. Bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. - Cool and Serve:
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the caramelized apricots to shine on top. Serve warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream.
Enjoy!