You are here: Home » Recipes » Chocolate Marble Apricot Upside-Down Cake Chocolate Marble Apricot Upside-Down Cake Kitchen Tested Yield 8 servings Prep 20 mins Cook 40 mins Who knew chocolate and apricots got along so well? PrintEmail Ingredients Topping and Fruit:1 cup dried apricots, quartered2/3 cup apricot or peach juice, heated1/2 cup fruit-only apricot spread3 tablespoons butter, melted2/3 cup packed light brown sugarCake:1/3 cup butter, softened2/3 cup sugar1 teaspoon vanilla extract1 -- egg2 cups minus 2 tablespoons all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup buttermilkChocolate Swirl:1 tablespoon unsweetened cocoa1 ounce semi-sweet or bittersweet chocolate, coarsely chopped Instructions To prepare topping and fruit, place apricots in a heatproof bowl; pour boiling juice over them. Soak 45 minutes. Drain, reserving juice and fruit. Combine juice with fruit spread. Preheat oven to 350F. Coat a 9- or10-inch cake pan with cooking spray. Pour in melted butter. Sprinkle brown sugar over butter, pressing with fingertips. Spoon juice mixture over sugar; top with apricots. To prepare cake, place butter and sugar in a large bowl; beat with a mixer at medium speed until fluffy. Beat in vanilla and egg. Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beating well after each addition. Spread two-thirds of the batter over fruit. Add cocoa and chocolate to remaining batter. Drop chocolate batter, by spoonfuls, over vanilla batter. Swirl batter with a knife tip, being careful not to stir apricots. Bake 40 to 45 minutes, until vanilla portions of cake are golden brown. Remove from oven, cool 10 minutes, and invert onto a serving plate. Recipe by Crescent Dragonwagon.