Apricot Upside-Down Cake Recipe (2024)

Used local (Southern California) red apricots on the verge of being too ripe. Cake was FANTASTIC. The tartness of the apricot cut the balanced the sweetness. Reduced granulated sugar to 120 g and it was fine--still plenty sweet with the glaze--could probably reduce further depending on the fruit. My husband stared at his plate in silence for a few minutes after he finished it. Not sure if in prayer or mourning.

Just made this. Simple and delicious. I used 1/2 cup sugar vs 2/3 cup and it was perfect. Also needed to cook for 5-7 minutes longer.

This was easy to make and a hit with our guests. I substituted GF Flour (exact measurement). Cook time 35 min. The apricot topping was jammy, and the cake moist but light. It would be an excellent brunch addition.

I have an almond allergy, so I subbed in 55g of pistachio meal (whole shelled pistachios right in the food processor) in place of the almond flour. I also added a few whole shelled pistachios among the fruit on the bottom.Came out lovely! Great balance of sweet/tart, and the mild pistachio flavor complimented the apricots quite well!

I substituted apples for the apricots they second time I made this. It was delicious. I will try with bananas run and pecans next time to make bananas foster version but will 1.5 x the batter as it needs more.

I thought the fruit to cake ratio was perfect! While the recipe doesn’t specify that your apricots be ripe, I highly encourage you to wait until ALL your apricots are ripe. I could definitely tell when I got a bite of the 2 of mine that weren’t quite ready. I also added a dash of cloves and vanilla extract to the sugar mixture for a bit of earthiness. Definitely will be making this. again!

Add 1/2 tsp almond extract, lessen vanilla to 1/2 tsp. Add 1 tsp cardamom to dry ingredients for complexity of flavor.Arrange quartered apricots in dahlia design for lovely presentation. My 13 yr old made this cake without difficulty.

This cake is delicious, I ground almonds in a food processor and baked it in a 10 inch cast iron skillet, it unmolded perfectly.

Fabulous. I also decreased the sugar in the cake part to 110g and substituted fat free Greek yogurt for the milk, making this extra moist. Baking it in a removable base flan tin (lined halfway up the sides) made this come out with a pretty fluted edge. Despite what others say, I found that using slightly underripe apricots— as that’s what I had— lent this a delightful tartness.

This was delicious! I used a 8x8 pan. I oiled the pan and then lined it with parchment. Made it very easy to turn out. Rave reviews from the family!

I love this recipe. I substitute rhubarb for the apricots when it is in season. Yum!!!!!

I made this, subbing S&W canned apricot halves as there are no fresh apricots yet. (I drained them on paper towels first.) I also used almond extract and a few tablespoons of brandy in the batter instead of vanilla. It’s an easy recipe, but my lunch guests were impressed. Really good.

Amazingly moist and tender. Used 1 lb of chopped pineapple instead of apricot. Added nutmeg, cardamom, clove, as well as a shot of spiced rum drizzled on the finished cake. Reduced sugars by 1/3 to account for the sweeter fruit. Slightly reduced baking powder for altitude. Needed 5 minutes extra to bake. Absolute perfection.

Def 8" round pan

Brilliant! Used virtually the whole of a large - 825 gm - can of apricots

Phenomenal! I like it best with apricots (although they need to be ripe), but I use this cake base throughout the summer for whatever fruit is in season at the time.

This was easy and delicious. While using almond flour in cakes, I have learnt to raise it with egg whites in addition to baking powder to get that perfect sponge texture. I whisked the egg whites to firm peaks separately and beat in the yolks with the butter and sugar and added the flour and milk as instructed. In the last step, I mixed in the egg whites with the batter for a lighter texture. The cake came out perfectly. The apricot topping was tart but delicious. Great recipe!

On a chilly November afternoon—no fresh fruit available—I used canned apricot halves, drained and dried on paper towels and then placed cut side down in the brown sugar/butter slurry. I also added 1/2 teaspoon of almond extract to the batter because almond goes so well with apricots. It was a tasty and lovely impromptu birthday cake that served eight generously.

Needs vanilla ice cream.

This recipe is perfect as-is. Total crowd-pleaser. Every time I’ve served this, people have said this is the best cake they’ve ever had! I ran out of almonds once and subbed with ground pistachios—it was heavenly.

Since apricots were not available where I live in late Aug., I used slivers of Italian prunes, nestled in a concentric pattern around the pan. I needed a gluten-free product, so used the almond flour with Bob’s Red Mill 1:1 gluten free flour for baking. Excellent results!And I served the “torte” with whipped cream. This dessert would make a perfect addition to Sunday brunch.

followed the recipe as written with 100grams of sugar and I used nectarines, peeled and sliced. luved it and will make it again.

I’ve made this twice this summer with all flour. Once with 10-12 apricots, and once with 5 peaches and a handful of blueberries. A winner! Will make again with just peaches. Next month will makes with apples.

This was an incredible cake! A fantastic use of apricots. I used almond extract in the batter, and Cake Spice from Penzey's where it calls for cinnamon. We found this cake best served warm shortly after unmolding, and then room temp later the same day. It was not as fluffy nor bright tasting the next day. So if you ever needed an excuse to eat the whole cake in a day, here it is!

Crowd pleaser! Good for breakfast, brunch, dessert, snacking. Next time I might do 50% more of the brown sugar/butter base, and cut back a little on the sugar in the batter. I loved how the caramel-y sauce soaked into the cake.

Just made this for the second time. Used 3 plums and the rest apricots. Buttermilk in place of milk in the cake, and added some vanilla to the caramel. *Be sure to use a plate that will catch the sauce when you invert the pan!!!* Then spoon up the extra sauce and keep drizzling onto the cake before it cools and hardens. Oh my.

We have an apricot tree, and last year I made this recipe for the first time. It was delicious. I froze bags of 8 apricots, cut in half and pitted, enough for a cake. If you do this, don't let the apricots thaw, just place the halves still frozen over the brown sugar mixture. The cake takes a little longer to bake, but the apricots hold their shape.

Aug 2023. 120g sugar= perfect. Increase cake cardamom to 1 tsp. topping used only 4 TBS butter=perfect. increase bkg powder to reduce cake density??? more like a brunch than dessert cake

This is sooo good. I halved the brown sugar and subbed apricot jam for the other half, which I think added more flavour. If you try this, however, you need to let the cake set before serving. Also sprinkled toasted slivered almonds on top. Moist and delicious!

Added a 1/4 teaspoon of almond extract to the cake batter to kick up the almonds.Also lined the bottom of the pan with buttered parchment paper, tired of having the visual effect of a lovely upside down cake ruined.