Apricot cherry upside down cake
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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.
Cook Time 40 minutes
Servings 10 servings

Ingredients

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

Cake Ingredients

  • 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

Instructions

Make the Glaze

  • Melt the butter and sugars in a heavy skillet until melted and bubbly. Remove from the heat.
  • Top the glaze with the fruit in a circular pattern.

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.