Apricot upside down puddings are a delicious and elegant dessert that can be enjoyed by people of all ages. These puddings are made with a layer of apricot halves that are topped with a simple batter and baked until golden brown. The result is a moist and flavorful pudding that is sure to impress your guests. Whether you are looking for a special dessert for a dinner party or a simple treat to enjoy with your family, apricot upside down puddings are a great option.
Here are our top 8 tried and tested recipes!
APRICOT UPSIDE-DOWN CAKE
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 6g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 162mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
LELA KORNBERG'S UPSIDE-DOWN APRICOT PUDDING
This kosher for Passover recipe comes courtesy of Norene Gilletz and was printed in the Canadian Jewish News.
Provided by Studentchef
Categories Dessert
Time 2h5m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
- In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes).
- Preheat oven to 350 degrees F.
- In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
- Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
- Add oil, apples, and prunes, along with their soaking water; mix well.
- Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
- Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
- Turn upside down down on a serving platter while still warm. Can be served warm or cold.
Nutrition Facts : Calories 401.2, Fat 5.2, SaturatedFat 1.1, Cholesterol 74.4, Sodium 151.1, Carbohydrate 89.9, Fiber 6.3, Sugar 64.8, Protein 5.2
APRICOT BREAD PUDDING
Delicious French-style apricot bread pudding that will become a family favorite.
Provided by C.Sarah
Categories World Cuisine Recipes European French
Time 1h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
- Whisk cinnamon and brown sugar together in a small bowl; set aside.
- Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
- Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
- Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 37.7 g, Cholesterol 126.6 mg, Fat 18.5 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 10.9 g, Sodium 241.4 mg, Sugar 20.1 g
APRICOT UPSIDE-DOWN CAKE
Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.
Provided by Vallery Lomas
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
- Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
- Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
- In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
- Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.
FRESH APRICOT UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 375°F.
- Make topping:
- Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
- Make cake batter:
- Sift together flour, baking powder and soda, and salt into a small bowl.
- Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
- Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
- Gently spoon batter over apricots and spread evenly.
- Bake cake:
- If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
- Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.
UPSIDE-DOWN APRICOT CAKE
A change on the classic Pineapple Upside-Down Cake. So moist and creamy, you'll be eating way more then you expected!
Provided by Amber Marie
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
- Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
- Sift flour, baking powder, salt, and cinnamon together in a bowl.
- Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
- Bake in the center of the preheated oven, about 45 minutes.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 63.6 g, Cholesterol 108.3 mg, Fat 27.7 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 16.9 g, Sodium 269.9 mg, Sugar 42.8 g
APRICOT UPSIDE-DOWN CAKE
This cake is one of our family favorites. Served warm or cold, with ice cream, whipped cream or just plain. My Grandma first made this cake when she had an abundant supply of apricots on her hands and decided to use apricots in place of the pineapple in pineapple upside-down cake...it was an instant hit and now that you've heard about it, you'll have to give it a try...maybe it'll become one of your favorites too.
Provided by Clever Cooking
Categories Dessert
Time 45m
Yield 1 9 X 13" cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Melt 1/2 cup butter in saucepan.
- Pour butter into lightly greased 9 X 13 inch baking pan.
- Add brown sugar to the melted butter and spread evenly in bottom of the pan.
- Place apricot halves in bottom of pan.
- Cake:.
- Combine dry ingredients in mixing bowl.
- Add softened butter, milk and vanilla.
- Beat on medium speed for 2 minutes.
- Add eggs and beat 2 more minutes.
- Pour cake batter over apricots and spread evenly.
- Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean.
- When cake is cool, run a knife around the edges of the pan to loosen cake from the sides.
- Invert cake onto a plate and Enjoy!
UPSIDE-DOWN STICKY APRICOT CAKE
Add a little extra to this cake with saffron strands, don't worry if you don't have any - it's delicious either way
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
- To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
- Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.
Nutrition Facts : Calories 552 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.62 milligram of sodium
Tips:
- Choose ripe, sweet apricots. This will ensure that your puddings are bursting with flavor.
- Use a heavy-bottomed skillet. This will help to prevent the apricots from burning.
- Cook the apricots until they are caramelized. This will give them a delicious, slightly smoky flavor.
- Use a good-quality vanilla extract. This will help to enhance the flavor of the puddings.
- Serve the puddings warm with a scoop of vanilla ice cream or whipped cream. This will make them even more delicious!
Conclusion:
Apricot upside-down puddings are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with simple ingredients and can be tailored to your own taste preferences. Whether you like them classic or with a twist, these puddings are sure to be a hit!
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