Best 2 Apricot Pecan Upside Down Cake Recipes

Are you craving a dessert that's bursting with sweet, juicy apricots and crunchy pecans, all encased in a tender, golden cake? Look no further than the apricot pecan upside-down cake! This delightful treat is sure to satisfy your sweet tooth and impress your friends and family. With its vibrant appearance and delectable flavor, this upside-down cake is perfect for any occasion, from casual gatherings to special celebrations. So, put on your apron and get ready to embark on a culinary journey as we delve into the world of this delightful dessert.

Here are our top 2 tried and tested recipes!

APRICOT-PECAN UPSIDE-DOWN CAKE

Apricot-Pecan Upside-Down Cake image

Categories Cake Fruit Dessert Bake Apricot Cherry Pecan Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 17

Ingredients

For topping
5 tablespoons unsalted butter
3/4 cup (packed) golden brown sugar
7 fresh cherries, halved, pitted
1/3 cup chopped pecans
7 large apricots, halved, pitted
For cake
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
Whipped cream

Steps:

Make topping
Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.
Make cake
Whisk flour, baking powder, nutmeg and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients alternately with milk in 3 additions.
Spoon batter over apricots. Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes. Place plate over pan; invert cake onto plate. Gently lift off pan.
Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds. Pour syrup over cake. Serve warm with whipped cream

CINNAMON SPICED APRICOT PECAN UPSIDE-DOWN CAKE

Cinnamon Spiced Apricot Pecan Upside-Down Cake image

Apricots drenched in caramel and ground pecans and cinnamon in the batter make this cake the sophisticated cousin of the classic pineapple upside-down cake.

Provided by Food Network Kitchen

Time 2h30m

Yield 8

Number Of Ingredients 14

Ingredients

3/4 cup sugar
1/2 teaspoon kosher salt (optional)
1 1/4 to 1 1/2 pounds firm ripe apricots, halved and pitted
1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup finely ground pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt

Steps:

Preheat the oven to 375 degrees F.
Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top.
Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl.
Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.

Tips:

Use fresh or frozen apricots. If using frozen apricots, thaw them completely before using.
Slice the apricots thinly. This will help them cook evenly.
Toast the pecans. This will bring out their flavor and make them more crunchy.
Use a bundt pan. This will give the cake a beautiful shape and make it easy to serve.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before inverting it. This will help prevent the cake from breaking.
Serve the cake with whipped cream or ice cream.

Conclusion:

Apricot pecan upside-down cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special holiday dinner. The combination of apricots, pecans, and cake is simply irresistible. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed.