Upside Down Apricot Caramel Crunch Cake
Experience the perfect blend of sweet, tangy, and crunchy with this Upside Down Apricot Caramel Crunch Cake—a show-stopping dessert that's as beautiful as it is delicious. This irresistible recipe features a luscious layer of fresh apricots nestled in a rich, buttery caramel sauce, crowned with a light and fluffy vanilla cake. For an added layer of texture, optional chopped pecans or almonds provide a delightful crunch. With just 20 minutes of prep time and simple steps, this elegant cake is perfect for holidays, special occasions, or whenever you're craving a decadent treat. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a stunningly delicious dessert centerpiece.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams brown sugar
- 8 pieces apricots, halved and pitted
- 150 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 120 milliliters whole milk
- 50 grams chopped pecans or almonds (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
In a small saucepan over medium heat, melt 60 grams of the butter with the brown sugar. Stir until the sugar dissolves and the mixture becomes a smooth caramel sauce.
Pour the caramel sauce into the prepared cake pan, spreading it evenly. Arrange the halved apricots, cut-side down, over the caramel layer.
In a mixing bowl, cream together the remaining 60 grams of butter and the granulated sugar using an electric mixer, until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
If using nuts, sprinkle them over the apricot layer in the cake pan for added crunch.
Pour the cake batter gently over the apricots, spreading it out 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 10-15 minutes before inverting it onto a serving plate. Remove the parchment paper carefully to reveal the glossy apricot topping.
Serve warm or at room temperature. Optionally, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 485.1 g | 176% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 329.9 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 456 mg | 35% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1683 mg | 36% | |
*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.
