This isn’t your grandma’s upside-down cake. We amped up the flavor of this single-layer beauty by pairing the fruity tang of apricots with the rich sweetness of chocolate. It’s an unexpected combination that just works.
Upside-Down Chocolate Apricot Cake
Makes 1 (10-inch) cake
- ¾ cup (170 grams) unsalted butter, divided
- ¾ cup (165 grams) firmly packed light brown sugar
- 3 teaspoons (12 grams) vanilla extract, divided
- 2 (15-ounce) cans (850 grams) unpeeled apricot halves in syrup, drained
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams)
- 1 cup (125 grams) all-purpose flour
- ⅓ cup (25 grams) unsweetened cocoa powder
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 cup (240 grams) sour cream
- Preheat oven to 350°F (180°C). Spray a 10-inch round cake pan with baking spray with flour.
- In a small saucepan, bring ¼ cup (57 grams) butter and brown sugar to a boil over medium heat (do not stir). Remove from heat, and stir in 1 teaspoon (4 grams) vanilla. Pour into prepared pan. Place apricots, cut side down, over sugar mixture.
- In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and remaining ½ cup (113 grams) butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Add remaining 2 teaspoons (8 grams) vanilla, beating until combined. Pour batter over apricots in pan.
- Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Carefully invert cake onto a flat serving plate. Serve warm.