Lela Kornberg's Upside Down Apricot Pudding

Discover pure dessert bliss with Lela Kornberg's Upside Down Apricot Pudding, a show-stopping treat that combines tender, caramelized apricots with a light, buttery sponge cake. This classic yet elegant dessert begins with a luscious brown sugar caramel base, topped with fresh, juicy apricot halves, and finished with a moist cake batter infused with vanilla and a splash of lemon juice for a citrusy lift. Baked to golden perfection, the pudding is inverted to reveal a glossy, fruit-studded topping that’s as stunning as it is delicious. Ready in just over an hour, this warm, comforting dessert is ideal for gatherings or weeknight indulgence. Serve with whipped cream or vanilla ice cream to elevate its irresistible charm. Perfect keywords: upside-down apricot pudding, caramelized apricot dessert, warm fruit pudding recipe.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 10 pieces Fresh apricots
• 115 grams Unsalted butter (room temperature)
• 150 grams Brown sugar
• 200 grams All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 100 grams Granulated sugar
• 2 large Eggs
• 1 teaspoons Vanilla extract
• 120 milliliters Milk
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

Halve the apricots and remove the pits. Set them aside.

Step 3

In a small saucepan over medium heat, melt 50 grams of butter and stir in the brown sugar until dissolved. Cook for 2-3 minutes to create a caramel sauce.

Step 4

Pour the caramel sauce evenly into the prepared cake pan. Arrange the apricot halves, cut side down, over the caramel layer.

Step 5

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 6

In a large mixing bowl, cream together the remaining 65 grams of butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 7

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

Step 8

Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Step 9

Stir in the lemon juice for a hint of brightness.

Step 10

Carefully spoon the batter over the apricots, spreading it evenly.

Step 11

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 12

Allow the pudding to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert it onto a serving plate so the apricots are on top.

Step 13

Serve warm with whipped cream or vanilla ice cream. Enjoy!

Nutrition Facts

Serving size	(1166.4g)

Amount per serving	% Daily Value*
Calories	2903.6

Total Fat 108.8g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 634.2mg	0%
Sodium 1519.2mg	0%
Total Carbohydrate 450.0g	0%
Dietary Fiber 12.5g	0%
Total Sugars 285.5g
Protein 43.3g	0%

Vitamin D 193.1IU	0%
Calcium 433.7mg	0%
Iron 13.6mg	0%
Potassium 1700.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 5.9%

Carbs: 61.0%