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Apricot Upside-Down Cake

My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    9 servings


  • 2 large 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); set aside.
  • Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully 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 until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 piece: 272 calories, 6g fat (4g saturated fat), 55mg cholesterol, 162mg sodium, 53g carbohydrate (44g sugars, 1g fiber), 3g protein.

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Average Rating:
  • deb9962
    Aug 18, 2019

    Very different, nice change! Will definitely be making this again

  • Lady Fingers
    Aug 18, 2019

    The recipe was easy to halve. I used fresh apricots, mincing one into the batter in place of the syrup canned fruit has. Therefore I take any blame for it coming out a bit extra juicy -- If you try it with fresh apricots, you might want to sprinkle just a bit of flour or cornstarch on them before spreading on the batter.

  • daniellem02
    May 18, 2015

    This was easy, but we thought it was rather bland. I made the recipe exactly as written.

  • mojomo
    Apr 14, 2011

    This cake was very good however, I was able to get 16 servings using the apricot as a guide for portions.