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Perfect Fresh Apricot Almond Upside Down Cake Recipe Easy Homemade Caramel Glaze

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A delightful upside down cake featuring fresh apricots, toasted almonds, and a luscious homemade caramel glaze. Perfect for brunches and gatherings, this easy recipe balances tender crumb cake with caramelized fruit and nuts.

Ingredients

Scale
  • 6–8 fresh apricots, halved and pitted
  • 1/2 cup granulated sugar (for apricot topping)
  • 3 tbsp unsalted butter (for apricot topping)
  • 1/2 cup sliced almonds, toasted
  • 2 tbsp brown sugar
  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar (for cake batter)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar (for caramel glaze)
  • 3 tbsp unsalted butter (for caramel glaze)
  • 1/4 cup heavy cream
  • Pinch of salt

Instructions

  1. Prepare the Apricot Topping: In a small saucepan over medium heat, melt 3 tbsp unsalted butter with 1/2 cup granulated sugar. Stir occasionally until sugar dissolves and mixture turns golden and bubbly (3-4 minutes). Pour caramel into bottom of cake pan or skillet, spreading evenly.
  2. Arrange Apricots and Almonds: Place apricot halves cut side down over caramel layer. Sprinkle toasted sliced almonds and 2 tbsp brown sugar evenly over apricots.
  3. Mix Dry Ingredients: In a medium bowl, sift together 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, and 1/4 tsp salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy (about 3 minutes).
  5. Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
  6. Combine Wet and Dry Ingredients: Alternately add dry ingredients and 1/2 cup whole milk to butter mixture, starting and ending with flour. Mix gently until just combined.
  7. Pour Batter and Bake: Spread batter evenly over apricot and almond layer. Bake at 350°F (175°C) for 35-40 minutes until toothpick inserted in center comes out clean and top is golden.
  8. Cool and Invert: Let cake rest 10-15 minutes after baking. Run knife around edges, then carefully invert cake onto serving plate.
  9. Make Caramel Glaze: In small saucepan, melt 1/2 cup sugar over medium heat until golden. Add 3 tbsp butter and stir until melted. Slowly whisk in 1/4 cup heavy cream and pinch of salt, simmer until smooth. Drizzle warm glaze over cake before serving.

Notes

Use ripe but firm apricots for best texture. Toast almonds in a dry pan until golden for extra crunch. Avoid overmixing batter to keep cake tender. Warm caramel glaze gently if it hardens before drizzling. For dairy-free, substitute butter with coconut oil and milk with almond milk. For gluten-free, replace half the flour with almond flour.

Nutrition

Keywords: apricot cake, upside down cake, almond cake, caramel glaze, fresh apricots, easy dessert, brunch cake, homemade caramel

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