Apricot Upside-Down Cake

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Apricot Upside-Down Cake

Apricot Upside-Down Cake
Number of Servings: 8 Total Preparation Time: 1 hour
Actual Cooking Time: 45 minutes Source: Unknown
Food Groups: Fruits, Grains
Meal Type: Dessert
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Make Ahead , Vegetarian


4 tablespoons Butter
3/4 cup brown Sugar, firmly packed
2 (8 oz) cans pitted Apricot halves in syrup
1 cup all-purpose Flour
1 teaspoon Baking Powder
1/4 tsp Salt
3 Eggs
1 cup granulated Sugar
1/2 gallon French Vanilla ice cream


In a heavy 10" frying pan with an ovenproof handle, melt butter over medium heat. Add brown sugar and cook, stirring constantly, for about 10 minutes, being careful that it doesn't burn.

Drain apricots and reserve 1/4 cup of the syrup. Place apricot halves, cut side up, in a single layer as close as possible to each other over brown sugar in skillet; set aside to cool.

In a small bowl, combine flour, baking powder, and salt; set aside. In another bowl, beat eggs with granulated sugar until light and fluffy, stir in 1/4 cup syrup. Gently fold dry ingredients into egg mixture and pour over apricots.

Bake uncovered at 350 degrees for 35-40 minutes or until tooth pick inserted comes out clean. Immediately loosen cake with a spatula and invert onto serving platter. Let skillet rest briefly on inverted cake to allow syrup to drizzle over cake.

Serve warm with French vanilla ice cream. If cooked ahead of time, warm briefly in microwave or oven.

Nutrient Information
Calories: 599
Total Fat: 22 g
Saturated Fat: 12 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat:
Sodium: 280 mg
Carbohydrates: 102 g
Protein: 8 g
Fiber: 1 g
Vitamin A: 1564 IU
Vitamin C: 2 mg
Calcium: 188 mg
Iron: 1.7 mg

Cook's Notes:

Use reduced-fat or fat-free Vanilla frozen yogurt to cut the calories and fat in this dessert