Apricot-Cherry Upside-Down Cake




  • 1/4 cup butter
  • 3/4 cup brown sugar, packed


  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 /2 cup milk
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp fresh lemon zest
  • 6-8 apricots
  • 1/3 cup cherries, pitted


  • In an ovenproof skilliet, melt the butter and add brown sugar. Cook over medium heat just until sugar begins to bubble. Remove from heat and cool.
  • In a large mixing bowl, blend together the butter and sugar. Add eggs and milk, continuing to beat until combined.
  • Slowly add flour, mixing just until blended. Add all remaining ingredients. Beat together until the mix is smooth, about 1 minute.
  • In the cooled skillet, arrange slices of apricots and cherries on top of the butter and brown sugar mixture.
  • Pour cake batter over fruit, using a spoon to gently spread it smooth and to the edge of the skillet. Bake at 350F for 40-45 minutes or until toothpick inserted in cake comes out clean.
  • Remove from oven and allow to cool for just a few minutes. Place serving platter over the skillet and invert the cake onto serving the platter.
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