Apricot Pecan Upside-Down Cake with Brown Sugar
A classic inverted cake with caramelized apricots and pecans on top, crowned with a tender butter cake flavored with lemon zest and vanilla. The brown sugar topping creates a sticky-sweet glaze as it bakes, while the moist crumb beneath stays light and buttery. Serve warm or at room temperature for dessert, afternoon tea, or special occasions. This version uses fresh lemon zest for brightness against the rich, nutty caramel base.
Ingredients
- ½ cup brown sugar, firmly packed
- ¼ cup butter, Land O Lakes
- ¼ teaspoon ground nutmeg
- ½ cup pecans, chopped
- 1 can (15.25 oz) apricot halves, well-drained
- ⅝ cup brown sugar, firmly packed
- ⅓ cup butter, Land O Lakes, softened
- 2 large eggs, Land O Lakes
- 1 ½ teaspoons vanilla
- ¾ teaspoon lemon zest, freshly grated
- 1 ½ cups all-purpose flourgluten-free 1-to-1 flour1:1gluten-freegluten-free
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- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
Instructions
- 1
Heat oven to 375°F and grease an 8-inch square baking pan.
- 2
Combine brown sugar, butter and nutmeg in a bowl. Stir in pecans and sprinkle into prepared pan. Arrange apricot halves rounded-side down on top of brown sugar mixture.
- 3
In another bowl, combine brown sugar and softened butter. Beat at medium speed until creamy, scraping bowl often.
- 4
Add eggs one at a time, beating well after each addition. Add vanilla and lemon zest and continue beating until well mixed.
- 5
At low speed, gradually add flour, baking powder and salt alternately with milk, scraping bowl often, until well mixed.
- 6
Gently spread batter over apricots.
- 7
Bake 45-50 minutes or until a toothpick inserted in center comes out clean.
- 8
Loosen sides by running a knife around inside of pan. Invert onto serving platter and let stand 5 minutes. Remove pan and cool completely.
Tips
Drain apricot halves thoroughly to prevent excess moisture from making the topping soggy. Pat dry with paper towels if needed.
Use room-temperature eggs and softened butter for a smooth, creamy batter that incorporates air properly.
Invert the cake while still warm so the caramelized topping adheres; let it cool completely in the pan first.
Good to Know
Keep in airtight container at room temperature up to 2 days, or refrigerated up to 4 days. Can be frozen unfrosted up to 1 month.
Prepare topping in pan up to 4 hours ahead. Make batter just before baking for best rise.
Serve warm or at room temperature with whipped cream, vanilla ice cream, or plain.
Common Mistakes
Do not skip draining apricots to avoid a soggy, collapsed cake.
Do not overmix batter after adding flour to avoid a tough, dense crumb.
Do not invert cake while pan is too hot to avoid breaking the delicate caramel layer.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
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General Alternatives
FAQ
Can I use fresh apricots instead of canned?
Yes. Use about 1 pound fresh apricots, halved and pitted, arranged cut-side down. They may release slightly more liquid, so pat dry before arranging if needed.
What if my cake sticks to the pan when inverting?
Let it cool 5 minutes as directed, then gently run a thin knife around edges again. If needed, place warm pan over platter and shake gently, or wrap pan with a hot towel to soften the caramel.
How long can I keep this cake?
Room temperature in airtight container: 2 days. Refrigerated: 4 days. Frozen unfrosted: 1 month. Thaw at room temperature before serving.