Apricot Upside Down Cake

4.50 from 2 votes

Simple to make & perfect for sharing, apricot upside-down cake is a summer showstopper with a gooey, caramelized apricot topping over tender, moist cake!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: - 10

Calories: 322kcal

Author: Toni Okamoto

Equipment

Ingredients

¼ cup of brown sugar
3 tablespoons of vegan butter
4 apricots, pitted and sliced in half
½ cup vegan butter softened
¾ cup granulated sugar
½ cup of unsweetened plain applesauce
1 teaspoon of vanilla extract
½ cup plant-based milk
1 ½ cups of all purpose flour
¼ teaspoon of salt
1 ½ teaspoons baking powder

Instructions

Preheat the oven to 350 degrees F. Grease the bottom of a deep 8-inch round springform pan with oil and line it with a round piece of parchment paper. Set aside.
In a small bowl, add the brown sugar and vegan butter. Microwave it for 30 seconds or until the vegan butter is fully melted. Mix well and evenly pour into the prepared pan. Place the apricots into the pan, cut side down, and press lightly to flatten them. Set aside.
In the bowl of an electric mixer, combine the vegan butter and sugar. Mix for 3 to 5 minutes or until light and fluffy.
Add the applesauce, vanilla, and plant-based milk. Mix until combined.
In a medium bowl, mix the flour, salt, and baking powder by hand until fully combined, but do not overmix.
Gently pour into the baking pan with the apricots. Level it with a spatula and bake for 40 minutes. Test for doneness by putting a fork into the vegan cake. If it comes out clean, it is ready. If not, add 10 minutes increments until ready.
Place it on a cooling rack and allow to cool completely before removing from the pan. To remove, run a spatula or a knife around the edges of the vegan cake, place a plate on top of the pan, and flip. The vegan cake should easily fall out of the cake pan. Carefully peel off the parchment paper and discard it.
Slice and serve.

Video

Notes

Measure the flour correctly: Too much leads to dense, dry bakes. Fluff the flour up in its bag, add it to your measuring cup with a spoon, and level the top with the back of a knife.

Choose the right apricots: They should be ‘just’ ripe but still a little firm. Avoid overripe fruit, as it can become mushy when baked.

Don’t over-mix: Otherwise, the cake will be dense rather than fluffy.

Leave it to cool: This is important for the best texture cake and set topping.

Nutrition