Apricot Sour Cream Upside Down Cake

4 halved, pitted apricots
1 cup flour
1/3 cup light brown sugar
1/2 cup butter, at room temperature, divided use
1/3 cup sour cream, at room temperature
1/4 cup dark brown sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla paste (or extract)
1/2 teaspoon roasted ginger powder
1/4 teaspoon salt
1 egg, at room temperature

Preheat oven to 350. In a large bowl, beat 7 tablespoons of butter and light brown sugar until creamy. Add the egg, sour cream and vanilla paste, beat thoroughly. In a medium bowl, whisk together the flour, baking powder ginger and salt. Add to the sour cream mixture and beat until well incorporated. The batter should be very fluffy and slightly sticky. Use the remaining tablespoon of butter to heavily coat the bottom and sides of a heavy duty 8 inch baking pan. Sprinkle the dark brown sugar over the butter, top with the halved apricots placing them pit side down. Arrange the apricots so they are evenly distributed in the pan, then top with cake batter. Smooth the cake batter to all of the edges and make sure no apricots are peeking out. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely, then invert to serve. Hint: Run a butter knife around the end of the pan if having trouble with the release.

My thoughts:

This a simple, old fashioned cake. No fancy ingredients so there is nothing to detract from that lush apricot flavor. It requires no icing or special skills or equipment. It can go from raw ingredients to baking in the oven in about 10 minutes. And I love it. It is just a really good, honest cake. Despite the caramelized topping, it isn’t terribly sweet. Honestly I’d be tempted to eat a slice for breakfast. It does have fruit!


  1. FoodTherapy4Me

    …and you should! That sounds like a perfect breakfast for a Friday!! It looks fantastic and I appreciate the honest comments of ease of preparing…not much of a baker myself, so like the sound of this, thanks!

  2. Erin Blogavich

    Good honest cake. Is there anything better? Will be trying this recipe. Thanks!

  3. Wow…yummy. Can't wait to try this when apricots are in season here!

  4. I tried to leave a comment the other day, but not sure where it went? There is no temperature for the recipe. I went with 350, but I think it may have been better in a bit hotter oven. Also, I would suggest removing it from the pan before it is completely cooled–mine really stuck. But it was really yummy!

    Also, can you suggest where you can get, or how you made, roasted ginger powder?

  5. Mrs. Bump,
    The recipe does have a temperature included. I would not recommend a higher temperature, the sugar would caramelize too quickly then burn before the cake is fully cooked.

    Roasted ginger powder is sold in the spice isle.

  6. I just made this for Fathers' Day dinner with the family. Kudos all around :o)

    My father's apricot tree was ripe for the pickens in perfect time to make this for the holiday, too.

    I bragged about it being from Coconut & Lime!

    Thanks for the inspiration!

  7. I just made this. fantastically easy and a hit for breakfast! thanks.