• Barth Bakery

Apricot Upside-down Cakes

Updated: Aug 17

With a double dose of apricot, these delicious cakes are a flavorful twist on the traditional pineapple version. With a maple brown sugar topping, there's no need for frosting. Best served warm so the topping is gooey, these cakes can be enjoyed for dessert or breakfast.




Makes about 16 jumbo muffin-sized cakes


Ingredients

Apricot Topping

  • ½ cup unsalted butter, room temperature

  • 1 ½ Tbsp pure maple syrup

  • 1 cup light brown sugar, packed

  • ¼ tsp pure vanilla extract

  • ¼ tsp salt

  • 6-8 small fresh apricots, cut into ¼-inch slices

Cakes

  • 1 ½ cups all-purpose flour

  • 1 ½ cups cake flour

  • 1 Tbsp baking powder

  • ¾ tsp salt

  • 1 cup unsalted butter, room temperature

  • 1 ½ cups granulated sugar

  • 3 large eggs

  • 1 ½ tsp pure vanilla extract

  • ¾ cup apricot preserves

  • 1 cup whole milk

Directions

Apricot Topping

  1. Preheat the oven to 350°F. Spray the bottom of jumbo muffin tins with nonstick cooking spray.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, syrup, sugar, vanilla, and salt until well blended. Divide the batter evenly among the prepared muffin tins and spread evenly in the bottom of each tin using your fingers.

  3. Place one apricot slice in the bottom of each tin on top of the butter mixture.

Cakes

  1. In a medium bowl, sift together the flours, baking powder, and salt; set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3-4 minutes.

  3. Beat in the eggs, one at a time, and then beat in the vanilla. Then add the preserves and mix well.

  4. With the mixer on low speed, add the flour in three additions, alternating with the milk, beginning and ending with the flour. Be sure to scrape down the sides of the bowl as needed, and be careful not to overmix the batter.

  5. Pour the batter on top of the apricots in the muffin tins, and evenly smooth the surface. Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack and all ow to cool for 20 minutes. Then loosed the sides of each tin with a sharp knife, and invert the cakes onto a cooling rack set on top of a baking sheet.


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