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Apricot-Cherry Upside-Down Cake

All You FEBRUARY 2007

  • Yield: 8 Servings
  • Cost Per Serving:$.71


  • 1/2 cup dried apricot halves
  • 1/2 cup dried sour cherries
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • CAKE:
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick (1/4 lb.) unsalted butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup milk


Make topping: Bring 1/3 cup water to a boil in a saucepan. Add apricots and cherries; cover and set aside for 30 minutes. Drain, reserving soaking liquid.

Pour butter into a 9-inch round cake pan. Arrange apricots, cut side up, in pan; spoon cherries on top and sprinkle with brown sugar. Drizzle with soaking liquid.

Make cake: Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt.

Beat butter, sugar, egg and vanilla on medium speed until fluffy, scraping sides of bowl. Reduce speed; beat in milk gradually. Add flour mixture; beat until blended. Spoon batter into pan.

Bake until a cake tester inserted in center comes out clean, 35 to 40 minutes. Cool on a rack for 5 minutes. Loosen edges of cake. Place plate over pan; carefully invert cake. Remove pan. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 16g
  • Saturated fat: 10g
  • Protein: 4g
  • Carbohydrate: 60g
  • Fiber: 2g
  • Cholesterol: 69mg
  • Sodium: 195mg

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Apricot-Cherry Upside-Down Cake recipe