Apricot Cherry Upside Down Cake
This Apricot Cherry Upside Down Cake has a very moist butter cake topped with sweet apricots and tart cherries covered in a decadent sweet buttery glaze.
Servings 10 servings
Glaze and Fruit Ingredients
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 tbls. butter
- 3 apricots, pitted
- 1 pint cherries, stemmed, pitted and halved
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 each eggs
- 1 1/2 cups AP flour
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1 tsp. vanilla
- 1/2 cup milk
Making the Cake
Mix the butter and sugar in a large bowl until light and fluffy, then beat in the eggs one at a time.
Measure the flour, salt, and baking powder together, then whisk to combine. Mix the vanilla and milk together in a measuring cup.
Beat in the half the flour then all the milk, then the rest of the flour, just until the flour is mixed in.
Pour the batter over the fruit and smooth with a spatula.
Bake in a 350-degree oven for 40-45 minutes, or until golden brown and bubbly.
Remove cake from oven and let sit for 10 minutes.
With oven mitts, place a serving plate over the skillet and gently flip the cake upside down onto the plate.