Description
A warm, glossy dessert that pairs juicy apricots with a buttery caramel glaze, perfect for spring and summer.
Ingredients
- 2 cups apricots, halved and pitted
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt the butter in a skillet over medium heat. Add the brown sugar and stir until dissolved. Add the apricot halves and cook for about 5 minutes until caramelized.
- Pour the caramelized mixture into the prepared cake pan, arranging the apricots cut side up.
- Combine the flour, granulated sugar, baking powder, and salt in a mixing bowl.
- Whisk together the milk, eggs, and vanilla in another bowl. Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter over the apricot topping in the pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan before inverting onto a plate. Serve warm or at room temperature.
Notes
Use ripe but firm apricots for the best flavor. Allow the cake to cool slightly before inverting to prevent the caramel from running off.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American