Teresa's Recipes
Peach and Apricot Upside Down Cake
Indulge in the delightful flavors of summer with this Peach and Apricot Upside Down Cake. This charming dessert features a luscious caramelized topping of juicy peaches and apricots, nestled atop a moist and fluffy cake. Each slice reveals a stunning display of fruit, making it not only a treat for the taste buds but also a feast for the eyes. Perfect for warm evenings, this cake can be served warm with a scoop of vanilla ice cream or at room temperature for afternoon tea. Historically, upside down cakes date back to the early 20th century and were a clever way to use fruits that might otherwise spoil, ensuring no flavor went to waste.
Ingredients
- 1/2 cup, plus 1/2 cup softened for the batter Unsalted butter
- 1/2 cup Brown sugar
- 2, pitted and sliced Peaches
- 3, pitted and sliced Apricots
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1 cup Granulated sugar
- 3 Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 360
- Fat: 16g
- Carbs: 53g
- Protein: 4g
- Sodium: 180mg
- Sugar: 30g
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9-inch round cake pan, melt 1/2 cup of unsalted butter over medium heat. Once melted, remove from heat.
- Sprinkle brown sugar evenly over the melted butter, ensuring it covers the bottom of the pan.
- Arrange the peach and apricot slices in a decorative pattern on top of the brown sugar. Set aside.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together 1/2 cup softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Pour the batter over the arranged fruit in the cake pan, spreading it evenly with a spatula.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Place a serving plate upside down on top of the cake pan, then carefully flip the cake over onto the plate.
- Gently lift the cake pan off, revealing the beautiful caramelized fruit topping.
- Serve the Peach and Apricot Upside Down Cake warm or at room temperature, optionally with a scoop of vanilla ice cream.
Tips
- For added flavor, consider using a splash of almond extract in the batter.
- Feel free to substitute with other seasonal fruits like nectarines or cherries for a twist on the classic recipe.
- Serve with whipped cream or a drizzle of caramel sauce for an extra indulgence!