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Chocolate Apricot Upside-Down Cake

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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 cake

PREP

25 min

COOK

45 min

READY

70 min

Upside-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

¼ 59
CUP ML BUTTER
or margarine, melted
79
CUP ML BROWN SUGAR, LIGHT
packed *
¼ 59
CUP ML PECANS
chopped
17 491.3
OUNCES ML/G APRICOT HALVES, CANNED
canned, drained
1 237
79
CUP ML COCOA POWDER
1 ¼ 6.3
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML SUGAR
granulated
½ 118
CUP ML BUTTER
or margarine
2 2
LARGE LARGE EGGS
½ 118
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
Topping
1 5
TEASPOON ML CINNAMON
1 237
CUP ML WHIPPED CREAM
cold
3 45
TABLESPOONS ML POWDERED SUGAR

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 870 49% from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 26g 131%
Trans Fat 0g
Cholesterol 211mg 70%
Sodium 466mg 19%
Total Carbohydrate 36g 36%
Dietary Fiber 7g 27%
Sugars g
Protein 22g
Vitamin A 82% Vitamin C 5%
Calcium 14% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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