UPSIDE-DOWN APRICOT AND CARAMEL CAKE: THE EASY AND SPECTACULAR SUMMER DESSERT
Discover the recipe for upside-down apricot and caramel cake: fluffy, fragrant, and really easy to prepare.
The upside-down cake is a super spectacular dessert but really easy to make: start by making the caramel and then continue with a soft, butter-free, and very light sponge cake base.
The cake was appreciated by everyone and I must say that, for its simplicity, it was really easy to prepare; you might find the caramel preparation a bit tricky, but I can assure you that, with some tips, anything is possible! The apricots, then, are the fruit of the summer season, they are found everywhere and are really super good.
Let’s see how to make it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 1 cup granulated sugar
- 1 tbsp water
- 3 apricots
- 2.5 cups all-purpose flour
- 2 eggs
- 0.5 cup granulated sugar
- 2/3 cup milk
- 6 tbsp sunflower seed oil (or olive oil)
- 1 packet baking powder
- 1 lemon (grated zest)
Tools
- Electric Whisk
- Pot
- Cake Pan
Steps
In a saucepan, pour the sugar with the water and set over low heat. Let it slowly dissolve, stirring occasionally: remember, move the saucepan, not the sugar, otherwise it may not form.
Once the caramel has lightly browned, pour it into the cake pan with the parchment paper already inserted: at this point, cut the apricots, pitted, and place them on the caramel.
In a bowl, pour the eggs with the sugar and start mixing with the electric whisk for a few minutes: gradually add all the ingredients.
Once ready, I always leave it to rest for half an hour in the refrigerator, but you can skip this step if you’re short on time.
Pour the sponge cake mixture into the cake pan containing caramel and apricots and bake at 356 degrees Fahrenheit for about 40 minutes.
Always do the toothpick test: insert a toothpick into the cake, if it comes out clean, the cake is ready.
Let it cool well before removing it from the cake pan.
The UPSIDE-DOWN APRICOT AND CARAMEL CAKE: THE EASY AND SPECTACULAR SUMMER DESSERT is ready.
