Succulent caramelized apricot upside-down cake with vanilla infusion

This Apricot Upside-Down Cake is a delicious combination of sweet and tangy apricots and a rich, buttery cake. The cake is beautifully caramelized, with a golden hue that comes from a luscious layer of homemade caramel poured over fresh apricots. The moist, soft cake underneath is infused with vanilla, creating a perfect balance of flavors. Not only does this dessert look gorgeous with its shiny, caramelized top, it also tastes divine, making it an irresistible treat for any occasion.

Why you'll love this:

You’ll fall in love with this upside-down apricot cake for its perfect combination of sweet and tart flavors. The caramelized apricots create a beautiful, glossy topping that’s both visually appealing and delicious. The cake itself is moist, tender, and infused with vanilla, adding a warm, comforting aroma. Each bite offers a delicious contrast between the moist cake and the slightly tart apricots, making this a dessert that will wow your taste buds and leave you wanting more.

Perfect opportunity:

This cake is perfect for a summer get-together, when apricots are at their peak, or for a cosy afternoon tea. It also makes a stunning dessert for a dinner party with friends, where its caramelised topping is sure to attract compliments. Whether it’s a family gathering or a simple treat to enjoy with coffee, this cake is versatile enough to suit any occasion.

Decorating tips:

For an elegant presentation, consider dusting the cake with a light pinch of icing sugar just before serving. You can also garnish it with fresh mint leaves or a few thin slices of apricot to enhance the visual appeal. Serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side will add a touch of indulgence.

Ingredients:

• 4 ripe apricots
• 140 g melted butter
• 2 large eggs
• 100 g granulated sugar
• 1 sachet of vanilla sugar
• 1 sachet of baking powder
• 170 g all-purpose flour
• 1 teaspoon vanilla extract
• 90 g white sugar
• 2 tablespoons of water

Instructions:

1. Prepare the caramel:
   In a skillet, combine white sugar and water. Heat mixture over medium heat until lightly golden, creating a blond caramel. Remove from heat and set aside.
2. Prepare the apricots:
   Wash the apricots thoroughly and cut them in half, removing the pits. Arrange the apricot halves, cut side down, in the bottom of a round cake tin. Pour the prepared caramel evenly over the apricots, making sure they are completely coated.
3. Prepare the cake batter:
   In a mixing bowl, whisk together eggs, granulated sugar, and vanilla extract until light and fluffy. Gradually add melted butter, stirring constantly until well combined.
4. Mix the dry ingredients:
   In a separate bowl, sift together the flour and baking powder. Slowly add this dry mixture to the wet ingredients, stirring gently until the batter is smooth and lump-free.
5. Bake the cake:
   Pour the batter over the apricots and caramel in the cake tin, spreading it evenly. Bake in a preheated 350°F (180°C) oven for 30 to 35 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
6. Let cool and serve:
   Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate, letting the caramelized apricots shine on top. Serve warm or at room temperature, perhaps accompanied by a scoop of vanilla ice cream.

Appreciate!