Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, plus more for the pan
- 1/4 cup packed light brown sugar
- 1 (15-ounce) can apricot halves in heavy syrup, drained and patted dry
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small saucepan, melt the butter over medium heat. Add the granulated sugar and brown sugar. Stir until the sugar is dissolved and the mixture is smooth. Pour the mixture into the prepared cake pan.
- Arrange the drained apricot halves, cut-side down, in a decorative pattern over the brown sugar mixture.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, vanilla extract, and egg.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly over the apricots.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature.
Notes
- For a richer flavor, use brown butter instead of regular butter.
- You can substitute other fruits, such as peaches or pineapple, for the apricots.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Cake
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Protein: 3g