Plum Apricot Upside Down Cake
Delight your taste buds with this Plum Apricot Upside Down Cake—a show-stopping dessert that combines tender, caramelized stone fruits with a moist, buttery cake. Juicy slices of plums and apricots are nestled in a layer of golden brown sugar and butter, creating a glossy, fruit-laden topping that’s as stunning as it is delicious. This easy-to-follow recipe requires just 20 minutes of preparation, followed by a quick bake, making it perfect for impressing guests at dinner parties or adding a sweet finale to any special occasion. The vanilla-scented batter is light yet rich, with a perfect balance of sweetness that complements the tangy fruit. Serve this eye-catching cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat that screams summer bliss. Keywords: Plum Apricot Upside Down Cake, caramelized fruit dessert, easy summer cake recipe, moist upside down cake.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams brown sugar
- 4 plums
- 4 apricots
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 150 grams granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch cake pan with butter or non-stick spray.
In a small saucepan, melt 50 grams of the butter over medium heat. Add the brown sugar and stir until the sugar has dissolved and begins to bubble, about 2 minutes.
Pour the butter-sugar mixture into the bottom of the prepared cake pan. Spread it evenly using a spatula.
Slice the plums and apricots into thin wedges and arrange them decoratively on top of the sugar mixture. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the remaining 65 grams of butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Carefully spoon the batter over the arranged fruit in the cake pan, spreading evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the cake to loosen it, then place a serving plate over the top of the pan and invert the cake onto the plate.
Let the cake cool to room temperature before slicing and serving.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 450.5 g | 164% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 293.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 379 mg | 29% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
