Caramelized Apricot Upside-Down Cake is an easy summer dessert with juicy apricots, golden caramel, and a soft buttery cake. It looks impressive on the table but requires only simple ingredients and a few easy steps.
The secret is to let the cake cool for about 10 minutes before flipping. This helps the caramelized apricots stay beautifully in place.
Preheat the oven to 180°C / 350°F. Melt 120 g sugar until golden, then carefully stir in 40 g butter. Pour the caramel into a lined 22 cm cake pan.
Arrange the apricot halves cut-side down over the caramel.
Beat the softened butter and sugar until light and creamy. Add the eggs one at a time, then mix in the vanilla.
Add the flour, baking powder, salt, and milk. Mix just until the batter is smooth.
Spread the batter gently over the apricots. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool for 10 minutes, then carefully invert it onto a serving plate.
Serve this apricot upside-down cake slightly warm for the best texture. The glossy caramelized fruit pairs beautifully with vanilla ice cream, whipped cream, or a simple cup of coffee.
Save this easy apricot cake recipe on Pinterest for your next summer dessert!