Ingredients for Apricot Upside Down Cake
- 1 (15 ounce) can apricot halves, drained
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 2 large eggs, separated
- 1/2 cup granulated sugar
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons reserved apricot juice
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How to Make Apricot Upside Down Cake
- Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan.
- Drain the apricot halves, reserving 3 tablespoons of juice. Set aside.
- Place softened butter in the prepared baking pan. Place in the preheated oven for 3-4 minutes, or until melted.
- Remove from oven and evenly stir in the brown sugar. Ensure the sugar is well combined with the melted butter.
- Arrange the apricot halves, cut-side up, in a single layer over the brown sugar mixture.
- In a large mixing bowl, beat egg yolks with an electric mixer on high speed for 4 minutes, or until thick and pale yellow.
- Gradually beat in the granulated sugar until fully incorporated.
- Stir in the reserved 3 tablespoons of apricot juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined. Do not overmix.
- In a clean, dry bowl, beat egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the egg whites.
- Carefully pour the batter over the apricots in the prepared pan, spreading evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
163g
Fat
18g
Carbs
24g
