Apricot upside-down cakes recipe

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A mixture of butter, brown sugar, and apricot juice bubbles away in the bottom of each muffin cup along with the fresh apricot half to create a delightfully sticky apricot syrup that soaks into the cardamom-scented cake. You may find yourself reaching for more than one.

  • Yield: 18 mini cakes
  • Preparation Time: 20 Minutes


  • Nonstick cooking spray
  • ¾ cup packed brown sugar
  • ¼ cup butter
  • 2 tablespoons 100%-juice apricot juice
  • ¾ teaspoon ground cinnamon
  • 9 small apricots, halved and pitted
  • 2 cups all-purpose flour
  • 1 cup ground pistachio nuts
  • 1 cup ground pistachio nuts
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup 100%-juice apricot juice
How to Make It
  1. Preheat oven to 350°F. Lightly coat eighteen 2½-inch muffin cups with cooking spray; set aside.
  2. In a small saucepan combine brown sugar, the ¼ cup butter, the 2 tablespoons juice, and the cinnamon. Cook and stir over low heat until sugar is dissolved. Place about 2 teaspoons of the brown sugar mixture in each prepared muffin cup. Arrange apricots in the muffin cups, cut sides down; set aside.
  3. In a medium bowl combine flour, pistachio nuts, baking powder, cardamom, and salt; set aside. In a large mixing bowl beat the ½ cup softened butter with an electric mixer on medium to high for 30 seconds. Gradually add granulated sugar, beating on medium until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add the flour mixture and the 1 cup apricot juice, beating on low just until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full.
  4. Bake for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool for 10 minutes on a wire rack. Using a knife, loosen sides of cakes from pan. Invert cakes onto a serving platter. Cool for 10 minutes. Serve warm.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
261 kcal
Calories from Fat:
108 kcal
% Daily Value*
Total Fat
12 g
Trans Fat
0.0 g
41 mg
205 mg
37 g
Dietary Fiber
2 g
4 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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