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Apricot Upside-Down Cake

 Apricot Upside-Down Cake
"My Aunt Anne, who is a great cook, gave me a taste of this golden cake and I couldn't believe how delicious it was," says Ruth Ann Stelfox of Raymond, Alberta. Apricots give it an elegant twist from traditional pineapple versions.
9 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 2 eggs, separated
  • 2 cans (15 ounces each) apricot halves
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2/3 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar


  • Place egg whites in a small bowl; let stand at room temperature 30
  • minutes. Preheat oven to 350°. Drain apricots, reserving 3
  • tablespoons syrup (discard remaining syrup or save for another use);
  • set aside.
  • Place butter in a 9-in.-square baking dish. Place in oven 3-4 minutes
  • or until butter is melted; carefully swirl to coat evenly. Sprinkle
  • with brown sugar. Arrange apricot halves in a single layer over
  • brown sugar, cut side up.
  • In a small bowl, whisk flour, baking powder and salt. In a large
  • bowl, beat egg yolks until slightly thickened. Gradually add sugar,
  • beating on high speed until thick and lemon-colored. Beat in
  • reserved apricot syrup. Fold in flour mixture.
  • With clean beaters, beat egg whites on medium speed until stiff peaks
  • form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or

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Apricot Upside-Down Cake (continued)

Directions (continued)

  • until a toothpick inserted in center comes out clean. Cool 10
  • minutes before inverting onto a serving plate. Serve warm. Yield: 9
  • servings.