Caramelized Apricot Dream Cake
This Caramelized Apricot Dream Cake is a delightful twist on the classic upside-down cake, featuring sweet, juicy apricots basking in a luscious brown sugar caramel. Whether served warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this cake encapsulates the essence of summer. Inspired by my Grandma's ingenious use of seasonal apricots when pineapples weren’t available, this cake has become a beloved family tradition. It's perfect for gatherings or as a comforting treat any day of the week. Become part of the legacy by trying this recipe—you may find it becoming a staple in your kitchen too!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Apricot halves
30 (fresh or canned)
Butter
1/2 cup (for caramel)
Brown sugar
1 cup (for caramel)
Flour
2 1/4 cups (all-purpose)
Sugar
1 1/2 cups (granulated)
Baking powder
3 1/2 teaspoons (powder)
Salt
1 teaspoon (fine)
Soft butter
1/2 cup (for batter)
Milk
1 cup (at room temperature)
Vanilla extract
1 1/2 teaspoons (pure)
Eggs
3 (at room temperature)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9 X 13 inch baking pan.
2
In a small saucepan, melt 1/2 cup of butter over low heat. Once melted, remove from heat.
3
Pour the melted butter into the prepared baking pan, tilting the pan to coat the bottom evenly.
4
Sprinkle the brown sugar over the melted butter, ensuring an even layer.
5
Arrange the apricot halves, cut side up, over the brown sugar mixture to create a beautiful layer of fruit.
6
In a mixing bowl, combine the flour, baking powder, and salt, whisking until well-blended.
7
Add the softened butter, milk, and vanilla to the dry ingredients. Beat the mixture on medium speed for about 2 minutes until smooth.
8
Incorporate the eggs into the batter and mix for an additional 2 minutes, ensuring a fluffy texture.
9
Gently pour the cake batter over the apricot layer, using a spatula to spread it evenly across the top.
10
Bake the cake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
11
Once baked, remove from the oven and allow the cake to cool for a few minutes.
12
Carefully run a knife around the edges to loosen the cake from the sides of the pan.
13
In one swift motion, invert the cake onto a serving plate, allowing the apricots to cascade beautifully on top.
14
Slice, serve, and enjoy your delicious Caramelized Apricot Dream Cake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Caramelized Apricot Dream Cake?
It is a delightful summer-inspired twist on the classic upside-down cake, featuring apricots in a rich brown sugar caramel.
What pan size should I use for this recipe?
You should use a 9 X 13 inch baking pan for this cake.
Can I use canned apricots instead of fresh?
Yes, you can use either fresh or canned apricot halves for this recipe.
How many apricots do I need?
The recipe requires 30 apricot halves.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How do I prepare the caramel layer?
Melt 1/2 cup of butter, pour it into the pan, and sprinkle 1 cup of brown sugar evenly over it.
Which way should the apricots face in the pan?
Arrange the apricot halves cut side up over the brown sugar mixture.
What type of flour is used in this cake?
The recipe calls for 2 1/4 cups of all-purpose flour.
How long should I beat the batter?
Beat the mixture for 2 minutes after adding the butter, milk, and vanilla, then another 2 minutes after adding the eggs.
How long does the cake need to bake?
Bake the cake for approximately 30 minutes or until a toothpick comes out clean.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How do I remove the cake from the pan?
Run a knife around the edges to loosen it, then invert the cake onto a serving plate while still warm.
Should the milk and eggs be cold?
No, for the best texture, the milk and eggs should be at room temperature.
Can I serve this cake cold?
Yes, it can be served warm with ice cream or chilled with a dollop of whipped cream.
Does the batter require baking powder?
Yes, the recipe uses 3 1/2 teaspoons of baking powder.
What makes this cake fluffy?
The extended mixing time of 4 total minutes and using room temperature ingredients help ensure a fluffy texture.
Can I substitute the brown sugar in the caramel?
Brown sugar is recommended for its deep caramel flavor, but granulated sugar could be used in a pinch.
Is there salt in the recipe?
Yes, the recipe includes 1 teaspoon of fine salt.
What is the origin of this recipe?
It is a family tradition inspired by the creator's Grandma who used seasonal apricots when pineapples were unavailable.
Can I use a different fruit?
While designed for apricots, other stone fruits like peaches or nectarines would work similarly.
How much butter is needed in total?
You need 1 cup of butter total: 1/2 cup for the caramel and 1/2 cup softened for the batter.
What type of vanilla should I use?
The recipe specifies 1 1/2 teaspoons of pure vanilla extract.
Should I grease the pan?
Yes, you should grease the 9 X 13 inch baking pan before adding the melted butter layer.
Is this cake considered a comfort food?
Yes, it is tagged as both a comfort food and a summer dessert.
Can I add nuts to this recipe?
While not in the original recipe, chopped pecans or walnuts would pair well with the caramel and apricots.
How do I store the leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Is the butter for the batter melted?
No, the butter for the batter should be softened, while the butter for the caramel should be melted.
How many eggs are required?
This recipe requires 3 eggs.
Can I make this as a bundt cake?
An upside-down cake is best suited for flat pans like the 9 X 13 specified to ensure the fruit stays on top.
Is the sugar in the batter different from the caramel sugar?
Yes, the batter uses 1 1/2 cups of granulated sugar, while the caramel uses 1 cup of brown sugar.