Apricot Upside-Down Cake
A quick and easy upside-down cake with juicy apricots caramelized in butter and sugar, topped with a tender vanilla cake. Perfect for a weekday treat.
- Total time
- 30 min
- Servings
- 6
- Calories
- 280
- Protein
- 4g
Ingredients
- 4 medium apricots
- 4 tbsp butter
- ½ cup brown sugar
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- ½ cup milk
Instructions
- 1
Preheat oven to 375°F. Melt 2 tbsp butter in a 9-inch cast-iron skillet over medium heat. Stir in 1/2 cup brown sugar and cook until bubbly, about 2 minutes. Remove from heat.
- 2
Arrange 4 halved apricots cut-side down over the sugar mixture in the skillet.
- 3
In a bowl, whisk 1 cup flour, 1.5 tsp baking powder, and a pinch of salt. Add 2 tbsp softened butter, 1/2 cup milk, and 1/4 cup sugar; stir until just combined (batter will be lumpy).
- 4
Pour batter over apricots and spread evenly. Bake until golden and a toothpick comes out clean, 20-25 minutes.
- 5
Let cool in skillet for 5 minutes, then invert onto a plate. Serve warm.
Tools you’ll need
- 9-inch cast-iron skillet or oven-safe pan
- Mixing bowl
- Whisk
- Toothpick
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
