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Caramelized Apricot Upside‑Down Cake with Apricot Flavor Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Apricot
Author:
Dolce Flav
Servings
10
Prep Time
20 minutes
Cook Time
35 minutes
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
Cake Base
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1¾ cups (220g) all-purpose flour
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1 cup (200g) granulated sugar
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½ cup (115g) unsalted butter, melted
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2 large eggs
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½ cup (120ml) milk
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1½ teaspoons baking powder
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Pinch of salt
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1 teaspoon apricot flavor extract (to enhance apricot aroma)
Topping
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4–5 medium apricots, halved and pitted
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¼ cup (50g) brown sugar
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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.
Recipe Note
10 FAQs About Caramelized Apricot Upside‑Down Cake
Can I use apricot jam instead of fresh apricots?
You can—but fresh apricots offer better texture and caramelization.
How much apricot flavor extract is ideal?
Start with 1 teaspoon—it enhances fragrance without overpowering. Adjust according to taste.
What if apricots aren’t in season?
Use high-quality frozen apricot halves—thaw and pat dry before using.
Can I substitute the milk?
Yes—use plant-based milk for a dairy‑free version; the bake time stays similar.
How should I store leftovers?
Cover and keep at room temperature for up to 2 days, or refrigerate up to a week.
Can I make this gluten‑free?
Substitute with a 1:1 gluten‑free flour blend; texture may vary slightly.
Is it okay to use almond extract instead?
Yes; but it shifts the aroma. Combining ½ teaspoon almond extract plus ½ teaspoon apricot extract also works.
What helps the caramel stay gooey?
Invert onto the plate while still slightly warm. Cooling too long may cause it to firm up.
Can this be made as cupcakes?
Absolutely—bake in lined muffin tins for 18–20 minutes, checking for doneness mid‑bake.
How to cleanly slice the cake?
Use a sharp knife and wipe it between cuts to maintain clean apricot edges.