When I met my husband the only desserts he liked were his mother’s Butter Cookies & Funfetti Cupcakes.
I’ve worked really hard and we’ve come along way.
I can now proudly say he will eat 85% of the desserts I bake… still no cheesecake, cookies with chocolate (crazy, right?), or any kind of pie with baked fruit.
The whole baked fruit thing always got to me because I LOVE pie. And by love I mean L.O.V.E!!
I can now proudly say after making this Apricot Upside Down Cake, he now likes baked fruit, or at least when its baked upside down 
And if HE likes it, that says a lot!
This cake is one of those old-fashioned simple desserts that is undeniably delicious.
The recipe originally called for peaches, but I thought apricots would bring extra tartness to the dessert. The cake is buttery, moist and very light- thanks to the cake flour.
This Apricot Upside Down Cake will be a new staple in my house for weekend BBQs this summer. Enjoy!
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Apricot Upside-Down Cake
(Makes 8-12 servings)
INGREDIENTS:
Apricot Upside-Down Cake:
6 fresh apricots, unpeeled, cut into 1/3-inch-thick wedges
2 Tablespoons fresh lemon juice
1 cup cake flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups granulated sugar, divided
¾ cup unsalted butter, at room temperature and divided
½ cup light brown sugar, firmly packed
1 teaspoon vanilla
2 large eggs
½ cup sour cream
Apricot Upside-Down Cake Garnishes:
Sweetened whipped cream
DIRECTIONS:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. (This helps with cleanup.) Toss apricots with lemon juice. Sift together flour, baking powder, and baking soda.
Cook ½ cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, for 10 minutes of until sugar melts and turns a deep amber color. Remove from heat. Immediately add /4 cup butter, stirring vigorously.
Spread caramelized sugar to coat bottom of skillet evenly and sprinkle with brown sugar. Arrange apricot wedges in concentric circles over sugar mixture, overlapping as needed.
Beat remaining ¾ cup granulated sugar and ½ cup butter at medium until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla and sour cream; mix until combined.
Gradually add sifted flour mixture, beating at a low speed just until blended and stopping to scrape bowl as needed. Spoon batter over apricots and spread to cover. Place skilled on prepared baking sheet.
Bake at 350 degrees for 40 to 45 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool in skillet on wire rack for 10 minutes. Run a knife around edge to loosen cake from pan.
Carefully invert cake onto a serving plate and drizzle with any reserved liquid. Cool slightly. Cut cake into wedges and top with sweetened whipped cream. Serve immediately.
Recipe Adapted From: Southern Living Magazine