Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cinnamon Spiced Apricot Pecan Upside-Down Cake
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- Level: Intermediate
- Total: 2 hr 30 min (includes cooling time)
- Active: 25 min
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 3 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 92 mg
- Sodium
- 422 mg
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.
- Level: Intermediate
- Total: 2 hr 30 min (includes cooling time)
- Active: 25 min
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 3 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 92 mg
- Sodium
- 422 mg
Ingredients
Caramel and Fruit:
Batter:
Directions
- Preheat the oven to 375 degrees F.
For the caramel and fruit:
- 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.
For the batter:
- 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
