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Upside-Down Apricot Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Buttery sour cream cake topped with baked fresh apricots, a delightful twist on a classic dessert for summer picnics.
Ingredients:
  • 0.66666668653488 cup packed brown sugar
  • 0.5 cup unsalted butter, melted
  • 3 cups fresh apricots, pitted and sliced
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.66666668653488 cup white sugar
  • 0.5 cup unsalted butter, softened
  • 0.5 cup water
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C and generously coat a fluted tube pan, such as Bundt®, with cooking spray.
  • Combine luscious brown sugar with rich melted butter in a small bowl, then effortlessly spread the mixture evenly over the pan.
  • Gently press the apricot slices with a paper towel to absorb any extra moisture, then arrange them on the bottom of the pan.
  • Combine the flour, baking powder, salt, and cinnamon by sifting them together in a bowl.
  • In a bowl, cream together white sugar and softened butter using an electric mixer until light and fluffy. Blend in eggs until fully incorporated. Then, mix in the flour mixture, sour cream, water, and vanilla extract until well combined. Spread the batter evenly in the prepared pan.
  • Place in the middle of the preheated oven and bake for approximately 45 minutes.

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