Description
A delightful Apricot Honey Upside-Down Cake that combines sweet, juicy apricots with the rich flavor of honey, perfect for any occasion.
Ingredients
- Ripe apricots – 6 to 8, halved and pitted
- Honey – 1/2 cup
- Unsalted butter – 1/2 cup (1 stick), softened
- Granulated sugar – 3/4 cup
- All-purpose flour – 1 1/2 cups
- Baking powder – 1 1/2 teaspoons
- Salt – a pinch
- Eggs – 3 large
- Vanilla extract – 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C). Pour 1/4 cup of honey evenly across the bottom of a 9-inch round cake pan and arrange the halved apricots cut side down on top.
- In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the remaining 1/4 cup of honey, mixing until just combined.
- Spoon the batter over the arranged apricots in the cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for about 10 minutes, then invert it onto a serving plate.
Notes
- For a dairy-free option, use coconut oil instead of butter and almond milk instead of regular milk.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- To make it vegan, substitute eggs with flaxseed meal and use plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Apricot Honey Upside-Down Cake, dessert, cake, apricots, honey