Apricot-Cornmeal Upside Down Cake

For someone like me who is not a big fan of chocolate,baking with fruits is one of the most favorite things.It gives a perfect opportunity to experiment recipes with fruits & relish the results.Baking with fruits always overwhelms me, the way the flesh, natural oils and sweetness transform inside the oven is intriguing.Take for example an apple, the texture before and after baking is completely different and good in its own way..while the fresh one is juicy & crunchy, baked is dense & succulent.

Me and P adore fruits & try to include them as much as possible meals.With temperatures already soaring in Vegas,fruit based recipes are absolutely delightful.I saw really gorgeous stone fruits at the grocery store a week back.There is something about pink/plum/red colors – they catch my eye from far away and seem to call my name.I rushed towards them.There lay boxes of fleshy,bright-colored peaches, nectarines & apricots in front of my eyes,each trying to catch my attention.Helpless at being able to choose, I bought all of them – all in the name of health foods! Gnawing my teeth into fleshy stone fruit is super exciting.The rush of juices between the teeth & the texture from the flesh add a refreshing dimension to my dull, lazy days.Eating fruits heals me psychologically, it’s comforting to feel the intake of antioxidants the most natural way possible.

Our tastes in fruits match  to the extent that we LOVE them but differ in the kind of fruit.While he is a tropical fruit fiend, I swear by berries & stone fruits.The moment,I picked up the first apricot,Oh what a pink blushing beauty it was outside.I pitted it knew that I had to make something to showcase inside-oozing with juices, accurately tart & with golden-colored flesh, just waiting to be baked!

Started my google search and found this perfect recipe from Good houseKeeping of an apricot cornmeal upside down cake.It has very less quantity of oil.And one of my favorite ingredients to bake with – buttermilk! I was slightly apprehensive because I had never baked with cornmeal what if we don’t like the taste or it doesnt rise much or is dry? It was painful to think about  a 8″ cake making its way into the bin.But then, unless I took a leap, I would not have discovered the delight of baking with cornmeal.We totally loved it.It was moist, perfectly sweet & very homey looking.The slight tang from the buttermilk complemented the sweetish tartness of apricots very well.A perfect cake for summertime get togethers. Below goes the recipe:-

Ingredients :- [ Makes one 8″ tall cake]

Printable Recipe

[Adapted from here ]

  • 1/2 cup packed brown sugar
  • 4 whole ripe apricots
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup cornmeal
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup buttermilk
  • 2 large eggs, at room temperature
  • 2 tsp unsalted butter, melted
  • 3 tbsp canola oil
  • 1 tsp freshly grated lime zest
  • 1 tsp vanilla extract


  • Wash the apricots if using fresh.Ceach cut in half and pit them.Set aside.If using canned apricots, drain them and discard the liquid.
  • Preheat oven to 350°F. Grease a 8″ cake pan with at least 2″ high sides. Sprinkle brown sugar evenly over bottom of skillet. Arrange apricot halves, cut side down, over brown sugar.
  • In a large bowl, whisk flour, granulated sugar, cornmeal, baking powder, salt, and baking soda until blended.
  • In a small bowl, whisk buttermilk, eggs, butter, oil, lime zest, and vanilla extract until blended.
  • Add buttermilk mixture to dry ingredients and fold with a spatula until just blended. Pour batter over apricots and using a spatula spread evenly.
  • Bake 30 to 35  minutes, or until skewer inserted in center of cake comes out clean.Mine took 32 minutes.
  • Let cool in skillet on wire rack 10 minutes. Run knife around side of skillet. Place platter on top of skillet and carefully invert cake onto platter. Remove skillet.
  • Cool cake slightly to serve warm, about 30 minutes.

  • I thought that  just 4 tbsp oil+butter for a 10″ cake was less.So I increased the oil quantity by a tbsp.
  • If you like your cakes very sweet, then you may need to increase the sugar quantity in this recipe.
  • This recipe will work well with all kinds of fruits.
Enjoy & Thanks for stopping by!

41 thoughts on “Apricot-Cornmeal Upside Down Cake

  1. Cake looks so beautiful! I don’t really get fresh apricots often in Bangalore and when I do I like it too much to bake with it. Every time I see a cake with fruits I decide that I am going to make it but somehow end up not making it! I think the problem is that fruits are so perfect by themselves that I can’t get myself to do anything to them… lol!
    apricots in the cake look gorgeous in yellow and orange 🙂 I am having my morning tea and a slice of your cake would be the perfect accompaniment 😉

  2. Oh i love the joys of baking with cornmeal too!
    Its fantastic in cakes and i love baking with cornmeal and am glad u tried it too 🙂
    The cake is sooo sooo pretty and love the use of fresh apricots here!

  3. I am jealous! We are in winter here and of course there are no stoned fruits. I miss them.
    That;s said, I think the base for the cake is lovely and I can see apples being used instead of apricots!

  4. Yummm!!! Divine!!! I baked a pineapple upside down cake recently and now this is going to be next on the list!! 🙂 I love berries and stony fruits too

  5. I love stone fruits and berries too. I keep a bunch on hand all summer – eat them with yogurt for breakfast or lunch. And you’re right about the transformation when baked – both uncooked and baked fruits are interesting and delicious, but in totally different ways.
    The coffee cake looks and sounds really delicious. Love how fluffy and high it is!

  6. me too not a chocolate fan and fruits are my all time first choice unless I am specially baking for hubby who likes mostly chocolates. This is one gorgeous fluffy looking cake. You pictures are getting better day by day 🙂

  7. Cake looks super gorgeous,addictive,interesting and beautiful…never thought of making cakes with cornmeal..excellent..

  8. What a beautiful cake – and a timely post now that there is an abundance of stone fruit in our market. Love the addition of cornmeal and buttermilk!

    1. Oh, I’m so jealous of your gorgeous stone fruit…, these images are just so good Tanvi. And the cake., what a treat & by using buttermilk you’ve lifted the flavours even more too. Awesome 🙂

  9. You and I are so similar when it comes to baking! I’m not really a huge chocolate person, but baking with fruit is so totally my thing! This cornmeal cake looks so light and refreshing. The ideal summer dessert!

  10. Never had this cake before but it looks so darn good Tanvi. Love the texture.. looks so moist and delicious.

    Have a great week ahead.

  11. YUM! i love fresh apricots. great idea and love the addition of cornmeal here. bookmarking this one with my account!

  12. Hi Tanvi! Ohhh this looks so delicious. I’m drinking tea this morning instead of coffee, and this would make me so happy if I have a one big piece! You are not into chocolate? You are lucky you are not crazy about it because once you are, it’s uncontrollable. Fruit option is much healthier. I love fruit cake as much as chocolate! In fact, as I get older, I definitely prefer this kind of fruit cake over chocolate cake. I’m changing…Your apricot cake looks so perfect – flawless. Amazing.

  13. Hi Tanvi, bumped into your blog through Saee’s. You have a lovely blog with fabulous pictures!! Will check out more from you :).

  14. This is absolutely beyond gorgeous. My mom used to make something very similar — I can taste it from here. Thank you for the trip down memory lane and a lovely recipe to add to my recipe box!

    I actually just baked upside-down orange polenta cupcakes. Another friend baked with cornmeal, too. Must be that kind of week 🙂

  15. you read my heart i say Tanvi, i adore fruits in cakes and dessert. I’m such a lazy bum when eating fruits can’t eat for any reason…..but when it is baked it is all fine, last week two weeks before i made lemon apricot cake, yours is way too gorgeous, i made it unhealthy with loads of mascarpone cheese. Halved apricot pic is stunning!

  16. Your cornmeal cake looks beautiful with the apricots…would love to have a slice of this cake with a cup of tea or coffee. You just reminded me that I should incorporate cornmeal in my baking.
    Have a wonderful week Tanvi 🙂

  17. As soon as I saw this cake, my mind shot to the swiftly-ripening apricots sitting on my counter, and a voice inside of me demanded, “YOU MUST MAKE THIS.” Who am I to argue? 🙂 Just took it out of the oven, and it’s soooooo good.

    I do want to point out, you have both lemon and lime peel listed under the ingredients; one in the recipe list, one in the recipe instructions. I went with the lime, and was pleasantly surprised at how well the lime zest balances with the cornmeal and the apricots. If you tried lemon zest this time, try the lime the next!

  18. Hi can u please tell me what is cornmeal and do we get it in India ? I really want to try this recipe.

    1. Cornmeal is our very own makki ka atta (fine ground). I guess it should be easily available now since winter is knocking!

  19. Delicious cake. Order your favorite cake online from monginis and get cake delivery in Gurgaon or any other city in India with affordable cost.

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