Chocolate Apricot Upside-Down Cake
Submitted by annie318
Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.
YIELD
1 cakePREP
25 minCOOK
45 minREADY
70 minUpside-down cakes usually mean pineapple. This one rewrites the script with apricots and chocolate, and honestly, it might be even better.
Apricot halves nestle into a buttery brown sugar base with chopped pecans scattered between them. A cocoa-rich batter goes on top, and when you flip it after baking, those golden apricots glisten against the dark chocolate cake like stained glass.
The cinnamon-speckled whipped cream on the side isn’t optional. That little hit of warm spice bridges the tangy apricots and bittersweet chocolate beautifully.
Kitchen Tips
- Arrange the apricot halves rounded side down in the pan; when you flip the cake, they’ll dome up for the prettiest presentation
- Invert the cake immediately after pulling it from the oven while the brown sugar base is still liquid; wait too long and it sticks
- Drain the canned apricots thoroughly; excess juice makes the base soggy
- Serve slightly warm for the gooiest caramel layer, or at room temperature for cleaner slices
Ingredients
Directions
Heat oven to 375℉ (190℃).
In 9-inch round or 9-inch square baking pan, melt ¼ cup butter in oven.
Remove from oven.
Add brown sugar; mix well. Spread evenly over bottom of pan.
Arrange apricots in pan with rounded side down.
Sprinkle pecans around apricots.
Stir together flour, cocoa, baking powder and salt.
In large bowl, beat granulated sugar and butter.
Add eggs; beat well. Add flour mixture alternately with milk and vanilla; beat until blended.
Spread batter evenly over apricots. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Immediately invert cake onto serving plate.
Serve slightly warm or at room temperature with CINNAMON SPECKLED WHIPPED TOPPING.
CINNAMON SPECKLED WHIPPED TOPPING: In small bowl, combine 1 cup cold whipping cream, 3 tablespoons powdered sugar and ⅛ teaspoon ground cinnamon; beat until stiff.
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