French Apricot Upside-Down Cake

This French apricot upside-down cake is a grandma recipe that is reminiscence of my childhood. The perfect summer dessert recipe for the beginner baker!

As far as I remember, I’ve always loved baking. But there are a few baking recipes that really are part of me, and this French apricot upside-down cake is definitely one of them. My mom used to bake it every so often when I was a kid, most of the time with canned apricots. It has absolutely nothing fancy, and I wouldn’t call it the best apricot cake ever. It just has this little something that brings you back to your childhood’s memories.

The story behind the recipe

Years later, I received my first ever cookbook when I was a teenager. It was written by the French cookbook author Françoise Bernard. I probably tried half of the book’s recipe that year, if not more. And I used to leave a note under each recipe, with the date and a little feedback or anecdote.

When it comes to this apricot cake, I baked it in 2001 and brought it to my grandmother to share it together. I recently found this cookbook again and ended up baking this French apricot upside-down cake more than 5 times in just one month. My husband is obsessed and so are my kids! So here it goes. Remember, it’s a simple, grandma recipe.

The recipe ingredients

• Apricots. Choose them while in season. They should be orange in color but still firm to the touch so that they hold their shape while baking (read my note below for canned apricots).
• Sugar. Use regular, granulated sugar and divide it between the caramel and the recipe itself.
• Vanilla extract. To enhance the flavors.
• Eggs. The recipe calls for 2 large eggs only. Use them at room temperature for best results.
• All-purpose flour + baking powder + salt. To bring some texture and the necessary lift to the cake.
• Unsalted butter. Use it softened, not melted.

Key steps to make apricot upside-down cake

• Start by making the caramel syrup directly in the bottom of the baking pan by placing it in the oven.
• When ready, tightly place the apricot halves, cut-side down, to the bottom of the baking pan.
• Prepare the simple cake batter by using an electric mixer or a food processor, and spread over the apricots until it covers them all.
• Bake until the cake is golden on top and baked through. Let cool for a few minutes, invert into a serving plate, and voilà!

Can I use canned apricots?

The answer is yes! If doing so, drain the apricots before using and reserve the syrup. You can then simply use 4 Tablespoons of the syrup in the bottom of the baking pan instead of making the caramel syrup. That being said, there is nothing wrong if you prefer the homemade caramel as per the original recipe. You just now have the option to use one or the other!

You may also like:

• French Gâteau au yaourt (a no-measure cake)
• Apricot Clafoutis
• French Chocolate Cake
• Easy French Crepes
• French Style Apricot and Almond Tart

French Apricot Upside-Down Cake

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Cakes and Pies

This French apricot upside-down cake is a grandma recipe that is reminiscence of my childhood.

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Ingredients

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For the caramel syrup:

• 4 Tablespoons granulated sugar
• 4 Tablespoons water

For the cake:

• 1 pound (450g)* fresh apricots, pitted and halved
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ¾ cup + 1 Tablespoon (100g) all-purpose flour
• 1 teaspoon baking powder
• 3.5 ounces (100g) unsalted butter, softened at room temperature
• 1 pinch of salt
• Pistachio cream, for decoration (optional)
• Toasted sliced almonds, for decoration (optional)

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Instructions

1. Preheat oven to 390°F (200°C). Grease a non-stick 9-inch (23 cm) round cake pan with removable bottom, and place the cake pan on top of a baking tray covered with parchment paper (to catch any potential drips later on).
2. Spread evenly 4 Tablespoons sugar and 4 Tablespoons water to cover the bottom of the pan. Place in the oven for a few minutes, until the syrup starts bubbling and becomes slightly golden.
3. Remove the tray with the baking pan from the oven and arrange the fruit, cut side down, on the bottom of the pan. Fit the fruit in as tightly as you can, without crushing it. It’s fine if there are small spaces in between.
4. Using a food processor or an electric hand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating in between each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
5. Whisk the flour, baking powder and salt together and add to the wet ingredients. Mix just until just combined.
6. Spread the batter over the apricots and smooth out evenly to cover all the apricots. Try not to disturb the apricots.
7. Bake for 10 minutes at 390°F (200°C), then 20 minutes at 350°F (180°C) or until baked through but still with a moist crumb.
8. Let the cake cool for about 10 minutes, and then flip it over onto a serving plate**. Drizzle with pistachio cream if desired and sprinkle toasted almond all over before serving lukewarm or at room temperature.

Notes

* You may need more or less apricots, depending on size of the fruit. The idea is to need enough halves to cover the bottom of the pan.

** The best way to do this is to cover the top of the pan with a plate, and then in one swift move flip the whole thing over. Gently open the removable bottom of the pan, and place a palette spatula or a large knife in between the cake and the bottom part of the pan (placed on top of the cake) to ensure no apricot is dislodged when inverting the cake. If some are dislodged anyway, just patch them back together.

Note: This upside-down cake also works with other fruits depending on the season, such as nectarines, peaches, cherries, apples, pears…

Cakes, Summer, Year Round

Did you make this recipe?

Lastly, if you make this French Apricot Upside-Down Cake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!