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
Calories 247kcal
Ingredients
Glaze and Fruit Ingredients
- ½ cup brown sugar
- ¼ cup granulated sugar
- 3 tablespoons butter
- 3 apricots, pitted
- 1 pint cherries about 12 oz.
Cake Ingredients
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 2 each large eggs
- 1 ½ cups AP flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla
- ½ cup milk
Instructions
Getting started
- Heat the oven to 350° F. You will need a 10-inch iron skillet or a 10-inch cake pan.
- Cut the apricots in half and remove the seed and slice, there is no need to peel the apricots. Pit the cherries and cut them in half.
Make the Glaze
- Melt the butter and sugars in the iron skillet over medium heat until melted and bubbly. Remove from the heat. If using a cake pan, melt the butter and sugars in a skillet or saucepan then pour into the cake pan. Careful, this will be hot.
- Top the glaze with the fruit in a circular pattern any way you like. I prefer starting with the apricots slices in the center of the pan and then adding the cherries around the apricots. I used 16 apricot slices.
Making the Cake
- In a large mixing bowl add the softened butter and the sugar and mix on medium speed until light and fluffy, then beat in the eggs one at a time.
- Measure the flour, salt, and baking powder together, then stir to combine. Mix the vanilla and milk together in a measuring cup.
- Beat in the half the flour then all the milk on medium speed, then the rest of the flour. Mix just until the flour is mixed in.
- Pour the batter over the fruit and smooth with a spatula.
- Bake 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. The cake will still be hot so be careful. Leave the skillet or pan upside down on the plate for a minute until the cake and topping have been released.
- Serve this cake warm or at room temperature. Store leftovers in the refrigerator for three days.
Notes
The amount of fruit will vary by the size of your skillet or pan.
- For this recipe, it used two apricots.
- A pint of cherries is about 12 ounces and two cups of whole cherries.
Nutrition
Serving: 1 | Calories: 247kcal | Carbohydrates: 28.1g | Fat: 13.6g | Cholesterol: 66mg | Sodium: 223mg