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Caramelized Apricot Upside‑Down Cake with Apricot Flavor Extract
Dolce Flav
10
20 minutes
35 minutes
Apricot
This Caramelized Apricot Upside‑Down Cake delivers a luscious apricot experience enhanced by apricot flavor extract. Start by arranging juicy apricot halves in a caramelized brown sugar layer at the bottom of your cake pan. The batter—rich with flour, sugar, melted butter, eggs, milk, and a burst of apricot extract—pours straight over the fruit. As it bakes, the cake rises golden and slightly domed, while the fruit softens and infuses the caramel topping with deep apricot flavor. Once inverted, it reveals a glossy fruit layer atop a moist, buttery crumb—perfect for brunch or dessert.
Ingredients
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1¾ cups (220g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, melted
2 large eggs
½ cup (120ml) milk
1½ teaspoons baking powder
Pinch of salt
1 teaspoon apricot flavor extract (to enhance apricot aroma)
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4–5 medium apricots, halved and pitted
¼ cup (50g) brown sugar
2 tablespoons unsalted butter, melted
Directions
Preheat oven to 350°F (175°C). Grease a 9‑inch round cake pan.
In a small bowl, combine brown sugar and melted butter; spread evenly on the bottom of the pan.
Arrange apricot halves (cut side down) over the sugar‑butter mixture.
In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat together melted butter, eggs, milk, and apricot flavor extract until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined.
Gently pour cake batter over the arranged apricots in the pan, smoothing the top.
Bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool in the pan for 10 minutes, then invert onto a serving plate—revealing the caramelized apricots on top.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.