Upside-Down Apricot Cake

Fresh apricots are baked on top of a buttery sour cream batter in this delicious twist on a classic cake that's perfect for a summer picnic!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 515 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• cooking spray
• 3 cups fresh apricots, pitted and sliced
• 1.5 cups all-purpose flour
• 0.5 cup sour cream
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.5 cup unsalted butter, melted
• 1.5 teaspoons baking powder
• 0.5 cup water
• 0.66666668653488 cup white sugar
• 0.66666668653488 cup packed brown sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

Step 2

Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.

Step 3

Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.

Step 4

Sift flour, baking powder, salt, and cinnamon together in a bowl.

Step 5

Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.

Step 6

Bake in the center of the preheated oven, about 45 minutes.