Plum and Apricot Upside-Down Cake
This Plum and Apricot Upside-Down Cake is a stunning dessert that brings together the tartness of fresh plums and the sweetness of apricots, all atop a buttery, moist cake. The cake is both visually appealing and deliciously satisfying, perfect for brunch or a casual dessert. If fresh apricots are out of season or hard to find, drained canned apricots work just as well, making it an adaptable recipe year-round. This cake is best served with a dollop of softly whipped cream flavored with a few drops of almond extract. It’s an easy yet impressive dessert that is bound to become a favorite at your next gathering.
Recipe Details
| Attribute | Details |
|---|---|
| Name | Plum and Apricot Upside-Down Cake |
| Category | Dessert |
| Total Time | 50 minutes |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings | 8 |
| Calories per Serving | 481.4 kcal |
| Aggregated Rating | 5/5 (1 review) |
| Keywords | Plums, Fruit, Brunch, < 60 mins, Oven |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 481.4 kcal |
| Fat | 22.8 g |
| Saturated Fat | 10.2 g |
| Cholesterol | 117.4 mg |
| Sodium | 258.6 mg |
| Carbohydrates | 65 g |
| Fiber | 3.3 g |
| Sugars | 49.2 g |
| Protein | 7.7 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 4 tablespoons |
| Brown sugar | 3/4 cup |
| Italian plums (pitted and cut in half) | 8-12 plums |
| Apricots (pitted and halved) | 8 apricots |
| Sugar | 3/4 cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 3 large |
| All-purpose flour | 2/3 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Almonds (optional) | 1/4 cup |
Instructions
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Preheat the Oven and Prepare the Skillet:
Set the oven rack to the center position and preheat the oven to 375°F (190°C).
In a 10-inch cast-iron skillet, combine 2 tablespoons of butter and 3/4 cup of brown sugar. Cook over medium heat, stirring continuously until the butter and sugar have melted and formed a smooth caramel. -
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Arrange the Fruit:
Once the sugar has melted, remove the skillet from the heat. Arrange the plums and apricots cut-side up, snugly and attractively in a single layer in the caramelized butter and sugar mixture. The fruit should be packed closely together but arranged in an aesthetically pleasing pattern, as this will be the top of the cake once it is inverted. -
Make the Cake Batter:
In a large mixing bowl, beat together the remaining 2 tablespoons of butter and 3/4 cup of sugar until the mixture becomes light and fluffy. This should take about 3 minutes of mixing with an electric mixer or whisk.
Beat in 1 teaspoon of vanilla extract, then add the eggs, one at a time, beating well after each addition. Make sure the mixture is smooth and homogeneous after each egg. -
Add Dry Ingredients:
Stir in the 1/4 cup of chopped almonds (if using) for added texture and flavor. Then, gradually sift in the 2/3 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Mix the batter gently until the dry ingredients are fully incorporated into the wet mixture. Be careful not to overmix, as this can lead to a dense cake. -
Assemble the Cake:
Spoon the batter over the arranged fruit in the skillet, spreading it out evenly with a spatula. The batter should cover the fruit completely, ensuring the edges of the fruit are hidden beneath the cake. -
Bake the Cake:
Place the skillet into the preheated oven and bake for about 35 minutes, or until the cake is lightly browned and springs back when gently pressed with a fingertip. The edges should be golden, and a toothpick inserted into the center of the cake should come out clean. -
Cool and Invert:
Let the cake cool in the skillet for a few minutes. Afterward, carefully run a knife around the edges to loosen any areas that might stick. Place a serving plate or cake stand over the skillet and invert the cake onto the plate. Gently lift the skillet off, being cautious not to disturb the fruit topping. -
Serve:
Serve the cake warm or at room temperature. It pairs beautifully with softly whipped cream that has been flavored with a few drops of almond extract for an added touch of elegance. Enjoy the delightful combination of sweet, caramelized fruit and tender cake!
Pro Tips for the Perfect Plum and Apricot Upside-Down Cake
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Fruit Selection: While fresh plums and apricots work wonderfully, if you’re making this cake outside of peak fruit season, using canned apricots is a perfect alternative. Just be sure to drain them well to avoid excess moisture in the cake.
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Caramelizing the Fruit: When arranging the fruit in the skillet, try to fit the pieces as tightly as possible without overcrowding, as this helps create a more visually appealing pattern once the cake is inverted. You can also experiment with other fruits such as peaches, nectarines, or even berries.
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Cake Texture: For a slightly denser, more buttery texture, you can use cake flour instead of all-purpose flour. This will yield a softer crumb that pairs wonderfully with the fruit topping.
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Storage: This cake is best eaten within a couple of days of baking. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices in the microwave for a few seconds to enjoy it warm.
Plum and Apricot Upside-Down Cake is an unforgettable dessert that’s sure to impress anyone who tries it. Whether you’re baking it for a brunch gathering or a simple family dessert, it combines simplicity and elegance in every bite. Its golden caramelized fruit topping and light, buttery cake create a perfect balance of textures and flavors. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream, and you’ll have a dessert that feels as special as it tastes.
