Recipes › Apricot › Apricot and Cardamom Upside-Down Cake
Apricot and Cardamom Upside-Down Cake
Caramelized apricot halves arranged in a cast-iron skillet, covered with a fragrant cardamom-spiced butter cake batter, and baked until golden — then inverted to reveal a stunning fruit-topped surface that glistens like jewels. The cardamom and brown butter caramel lift the apricots into something truly special. This is the centerpiece dessert of summer.
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Ingredients
- medium fresh apricots, halved and pitted
- cup unsalted butter, divided — 3 tbsp for topping, rest for cake batter
- cup light brown sugar, for topping
- cup granulated sugar, for cake batter
- cups all-purpose flour
- large eggs
- cup buttermilkRegular milk with 1.5 tsp lemon juice, rested 5 minutes
- tsp baking powder
- tsp ground cardamom
- tsp vanilla extract
- tsp salt
Contains: cereals gluten, milk, eggs.
Method
- Preheat oven to 350°F. Melt 3 tbsp butter in a 10-inch cast-iron or oven-safe skillet over medium heat. Add brown sugar and stir 2 minutes until dissolved and bubbling. Remove from heat.About 5 min
- Arrange apricot halves cut-side down in the caramel, fitting them snugly to cover the base. Set aside.About 5 min
- Beat remaining butter and granulated sugar until pale and fluffy, about 3 minutes. Beat in eggs one at a time, then add vanilla and buttermilk. Fold in flour, baking powder, cardamom, and salt until just combined.About 8 min
- Spoon batter over the apricots and spread gently without disturbing the fruit arrangement. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.About 40 min
- Cool in the pan for exactly 10 minutes. Run a knife around the edge, then invert onto a serving plate in one confident motion. Serve warm or at room temperature.About 12 min
Tips
- Don't let the cake cool too long before inverting — the caramel can stick if it sets completely.
- Arrange the apricots tightly, cut-side down; gaps will leave patches without fruit on the finished top.
- A cast-iron skillet distributes heat beautifully for the caramel — use one if you have it.
Ring the changes
- Substitute ground cinnamon and a pinch of black pepper for the cardamom for a warmer, spicier profile.
- Add ¼ cup sliced almonds to the caramel layer for crunch.
Keeping it
Store at room temperature, covered, for up to 2 days. The caramel softens in the fridge, so room temperature is preferred.
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Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 5 April 2026.