Chocolate Upside Down Apricot Cake

Pineapple upside-down cake gets a chocolate-and-apricot makeover. Brown sugar melts with butter in the bottom of the pan to make a caramel base, apricot halves and maraschino cherries get arranged rounded-side down, then a cocoa-spiced cake batter pours over the top and bakes for nearly an hour.

The flip is the moment of truth. Loosen the edges immediately after pulling the cake from the oven, while the caramel is still molten, then invert quickly onto a plate. Wait too long and the caramel sets in the pan, so the apricots refuse to release.

Cake flour instead of all-purpose makes a difference here. Lower protein flour gives a more tender, fine-crumbed cake that contrasts with the dense caramelized fruit topping. A pinch of cinnamon plays naturally with the apricots and warms the cocoa.

Use canned apricot halves rather than fresh. Canned apricots hold their shape through the long bake. Fresh ones turn to mush.

Pro Tips

• Pat the apricot halves dry with paper towels before placing. Wet apricots dilute the caramel and you’ll end up with runny syrup instead of glossy.
• Check the cake at the 45-minute mark with a toothpick. The center should come out with a few moist crumbs but no wet batter.
• Have your serving platter ready before the cake comes out. The flip should happen within 2 to 3 minutes of leaving the oven.
• Serve warm with vanilla ice cream or whipped cream. The caramel is at peak gooey within the first hour.

Variations

• Swap apricots for canned peach halves, pear halves, or pineapple rings for a different fruit base.
• Toast slivered almonds and scatter them over the caramel before placing the fruit for nutty crunch.
• Add a tablespoon of brandy or amaretto to the batter for extra warmth.