An easy spring dessert full of apricot flavor! This Upside Down Brown Sugar Apricot Cake is the perfect spring dessert!
This cake almost made me break my Lenten resolution. I decided to give up cake for Lent! I know! How could I? Well because cake, chocolate and all desserts really are my weakness. I figured it was something good to abstain from.
It is hard but it is also rewarding! My jeans fit better and I have realized I won’t actually die if I don’t eat cake or sweets! All of my daily cravings have almost gone so I feel better too!
This weeks Sunday Supper is hosted by Anne from Simple and Savory. We are giving you ALL the Spring recipes that you can handle. So make sure you check them out at the bottom!
When making this cake I chose to use canned apricots but you could definitely use fresh. When I lived in NC I always had a very hard time trying to find fresh apricots so I wanted to make this Upside Down Brown Sugar Apricot Cake with something everyone could use. So I went with canned. ENJOY!
Upside Down Brown Sugar Apricot Cake (#SundaySupper)
Ingredients
- 3 eggs
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup honey
- 1/4 cup apricot juice
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 15 ounce can apricot halves drained
- 5 tablespoons butter
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350 degrees. Grease a 9″ springform pan. Set aside.
- In a large bowl whisk eggs lightly. Add sour cream, honey, vanilla and apricot juice whisking till combined.
- Add remaining ingredients and whisk till just smooth.
- In medium pan add butter and brown sugar. Allow to cook for 3 minutes or until butter is melted and mixture is smooth.
- Pour into the bottom of the pan. Top with apricots, pit side up.
- Pour cake mixture over the apricots and smooth out.
- Cook for 35-40 minutes or until tooth pick inserted comes out clean.
- Allow to cool for two minutes. Invert onto serving dish and release from pan.
- Serve and ENJOY!
Notes
Recipe adapted from sherisilver.com!
Breakfast
- Broccoli and Asparagus Frittata by A Mind “Full” Mom
- Herb and Leek Frittata by My Imperfect Kitchen
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
Main Courses
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
Pastas
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
Seafood
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
cheri
Hi Nancy, beautiful cake, love the color. The rexture and crumb look perfect. Have a great Sunday!
Nancy P.
Thanks Cheri!
The Finer Cookie/Kim
Hi Nancy, Upside down cake is for me, a life time favourite. There’s something about the cake that soaks up the syrupy brown sugar and fruit. Yours looks beautiful.
Nancy P.
Awe thank you Kim!
Wendy Klik
You have more willpower than I. I’m afraid I would’ve given in and had a slice of this lovely cake.
Nancy P.
I was tempted but didn’t dive in like I wanted to!
Liz
I love, love apricots and your cake looks fantastic!!! I gave up chocolate for Lent so I’d be happy to eat your share of this yummy cake!
Barrie
This looks so pretty and sunny! I am so glad you used canned as I will be more apt to make this now and know it would work!
Nancy P.
Yes! So glad I used the canned apricots as well!
Nicole
This looks absolutely amazing! And omg girl, I’m jealous. I couldn’t give up cake if I tried. It’s literally my one weakness. Seriously incredibly in awe of you right now. HOWEVER really glad you’re feeling better and that it had a positive effect on your jeans 😉 I’ll just eat your slice. 🙂
Nancy P.
Ha! Thanks Nicole!
Cindy @Cindy'sRecipesAndWritings
Your pictures are gorgeous, Nancy! I love apricots and upside down cakes, what a great combo!
Donna Gerhart
Very helpful for me, awesome article.
Lauren @ Sew You Think You Can Cook
Apricots! That’s a fruit I hardly ever have. Looks like a perfect cake and the colors of spring.
Carole from Carole's Chatter
Hi Nancy, this would be a great addition to the stone fruit theme over at Food on Friday (which is on right now). Each month there are 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole’s Chatter
CAFFAHOLIC
woah! This is super delicious… loved it and even tried it. cooking was perfect. Thanks for sharing this 🙂
Nancy P.
So glad you tried it and liked it!