I am always looking for impressive desserts that are easy to make and this Apricot Upside-Down Cake serves up just that! A sweet layer of apricot halves smeared over melted butter and sugar, makes the apricot topping extra sweet and sticky.
Prepare a cake batter for the base, which is baked upside-down and then tipped over at the end so that the apricots and apricot syrup ooze over the sides of the cake. It looks so great no one will guess how easy this one is!
To make Apricot Upside-Down Cake, you will need the following ingredients:
In a small bowl, allow egg whites to stand for 30 minutes, until room temperature.
Preheat oven to 350 °F.
Melt butter in a 9-inch baking pan, in the oven for 3-4 minutes. Swirl to coat the entire base, evenly.
Sprinkle brown sugar over the melted butter.
Arrange the apricot halves, cut-side up, along the bottom, over the brown sugar.
In a small bowl, sift the flour, baking powder and salt and mix to combine.
In a large bowl, beat egg yolks on a high speed, gradually adding the sugar, until thick and lemon-colored.
Fold the flour mixture into the wet ingredients bowl and mix until smooth.
Once egg whites have reached room temperature, using clean beaters, beat the egg whites until stiff peaks form. Then, fold egg whites into the batter.
Pour the batter mixture over the apricot halves and place the dish in the oven. Bake for 35-40 minutes until a wooden toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes before flipping over onto a serving plate.
Serve warm.
Try this extra easy Apricot Upside-Down Cake for yourself and have a hearty cake, that serves up to 9 people in just over an hour. With 8 pantry ingredients, your kitchen is just waiting for you to make this recipe! Share your apricot cake pictures with us and tag #cookmerecipes posts and on your social media pages!
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