Caramelized Apricot Upside Down Cake

a slice of caramelized apricot upside down cake

Caramelized Apricot Upside Down Cake ~ fresh fruit is amazing, for sure, but something magical happens to it when goes in the oven…and just between you and me, if I have to choose, I’d go for the baked stuff every time. But don’t take my word for it, taste for yourself!Β 

A slice of caramelized apricot cake with vanilla ice cream on a wooden surface

Here’s the interesting thing…I made my cake with early season apricots. I snacked on them as I was pitting and halving the fruit for the pan, and they were meh at best. They were ripe, but didn’t have hardly any flavor, and they definitely weren’t sweet or juicy. I began to wonder if I was wasting my time.

But what happened next is pretty amazing… that mediocre fruit that goes into the oven, comes out bursting with tart apricot flavor. It’s something to remember the next time you get a hold of so-so fruit.

A slice being removed from a caramelized apricot upside down cake

If you’ve never made an upside down cake, don’t be intimidated, they aren’t hard to do at all. A simple non stick cake pan is all you need to accomplish this pretty effect. And it’s not just pretty, it’s sooooo good. The apricots are soft, juicy, and tart, and the cake is very soft, too, so they almost melt into each other.

I’ve done this before with a Caramelized Plum Upside Down Cake from way back in 2013. That cake is just as delicious, in case you happen to have plums and not apricots handy. I think any stone fruit would work in this upside down cake, even cherries (pit them but keep them whole.)

An caramelized apricot upside down cake

The process is so simple, and even fun to do…just halve the fruit and pull out the pit. Butter a cake pan and arrange the fruit, cut side down, to completely fill the bottom of the pan. The cut side of the fruit will be what shows when you flip the cake over after it’s been baked.

making caramelized apricots for an upside down cake

But the drama of this wonderful apricot upside down cake happens when you drench the apricot halves in a boiling hot caramel syrup. When the cake is flipped over you’ll see the glorious caramelized fruit topping with a sauce that’s begun to infiltrate the cake in parts. So good.

Making Caramelized Apricot Upside Down Cake

This cake works particularly well with apricots, which have a natural tartness that literally bursts in your mouth with every bite. Of all the stone fruits apricots are one of the best for baking because of that strong flavor, and also because they aren’t overly watery to begin with, so they bake up with the perfect juiciness without making the cake soggy.

The cake slices easily and cleanly, it’s almost like gliding your knife through butter, which makes it a great choice for entertaining.

This apricot upside down cake goes well with a scoop of ice cream, whipped cream, or creme fraiche if you really want to be elegant. But honestly it’s perfect all by itself, and makes a perfect breakfast with a cup of coffee.

Caramelized Apricot Upside Down Cake pin


other stone fruit recipes to try ~


a slice of caramelized apricot upside down cake
3.49 from 45 votes

Caramelized Apricot Upside Down Cake

This Caramelized Apricot Upside Down Cake is a show stopping dessert that's surprisingly easy to make!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10 servings
Author Sue Moran


  • enough small, halved, apricots to cover the bottom of your pan

for the caramel:

  • 1 cup sugar
  • 1/3 cup water

for the cake:

  • 3/4 cup sugar
  • 6 Tbsp butter, room temperature
  • 2 eggs, room temperature
  • 1/3 cup sour cream
  • 1 Tbsp vanilla paste, or extract
  • 1 cup plus 2 Tbsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • Preheat oven to 350F
  • Grease a non-stick 9 inch round cake pan.
  • Slice the apricots in half and remove the pit. Arrange the fruit, cut side down, on the bottom of the pan. Fit the fruit in as tightly as you can, without crushing it. It's fine if there are small spaces in between.
  • Put the sugar and water in a small saucepan. Stir to combine and heat to a boil. Without stirring, boil until the syrup thickens and turn a nice golden amber color. Pour the caramel over the apricots, and be careful, this liquid is very hot and can burn you.
  • Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating in between. Scrape down the sides of the bowl as needed. Blend in the sour cream and vanilla.
  • Whisk the flour, baking powder and salt together and add to the wet ingredients. Mix just until they are combined.
  • Spread the batter over the apricots and smooth out evenly. Try not to disturb the apricots too much.
  • Bake for 30-40 minutes until a toothpick comes out clean. I like to place a baking sheet under the pan to catch any potential drips.
  • Let the cake cool for about 15 minutes, and then flip it over. The best way to do this is to cover the top of the pan with a plate, and then in one swift move flip the whole thing over. Lift the pan gently. If any of the fruit comes dislodged, just patch it back together.
  • The cake can be serves warm or at room temperature.

Cook's notes

  • Make it with other fruit ~ peaches, nectarines, cherries, apples...
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    June 23, 2018 at 6:38 pm

    Apricots are some of my favorite stone fruits but I agree with you that the first ones don’t have much flavor, drenching them in caramel syrup is a great idea. Your cake looks yummy.

    • Reply
      June 23, 2018 at 7:39 pm

      Thanks Gerlinde πŸ™‚

  • Reply
    June 23, 2018 at 1:49 pm

    Just made this, followed the recipe without changing anything! It is delicious! A keeper for sure!

    Will try it with other fruit when in season. But love the apricot!

    • Reply
      June 23, 2018 at 1:58 pm

      Thanks for the quick report SC πŸ™‚ I think maybe apples or pears in fall, for sure!

  • Reply
    June 23, 2018 at 2:48 am

    Uh, yes … definitely. I’ve never had a cake like this.

    • Reply
      June 23, 2018 at 6:43 am

      You’re in for a treat!

  • Reply
    Maura Murto
    June 22, 2018 at 11:38 am

    What temp should I set my over for this recipe?

    • Reply
      June 22, 2018 at 11:41 am

      350F Maura, thanks, I just added that πŸ™‚

  • Reply
    Barbara Kraft
    June 22, 2018 at 11:27 am

    How would you bake this if you do not have a nonstick cake pan? Or skillet?

    • Reply
      June 22, 2018 at 11:39 am

      You can do it in a regular cake pan, or a glass pie plate Barbara. I think it will come out fine. I like nonstick because the surface is so nice and slippery, but the caramel will release from glass or metal too.

  • Reply
    June 22, 2018 at 8:35 am

    Lovely recipe and the pictures are just gorgeous!

    • Reply
      June 22, 2018 at 9:28 am

      Thanks Adina, I have always loved the color of apricots, especially when they’re cooked. I think I’m going to make some apricot jam with the rest of my ‘meh’ apricots πŸ˜‰

  • Reply
    Jennifer @ Seasons and Suppers
    June 22, 2018 at 5:46 am

    So lovely and great that you can use less than ripe fruit for this one!

  • Reply
    Tricia @ Saving Room for Dessert
    June 22, 2018 at 4:55 am

    My mouth is watering Sue! A cup of coffee and a big slice of this beautiful cake would be a great breakfast before I hit the treadmill πŸ™‚ I don’t cook with apricots often enough. A real winner for sure!

  • Reply
    [email protected]'s Recipes
    June 22, 2018 at 3:56 am

    wow those apricots with caramel in the pan look amazing! The cake looks gorgeous, Sue.

  • Reply
    Chris Scheuer
    June 22, 2018 at 3:33 am

    As usual, you’re making my mouth water so early in the morning. This is beautiful and looks so delicious. I can’t wait to try it. So good to know about how making brings out the best with apricots too!

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