24 July 2014

Apricot Upside-Down Cake

Apricot Upside-Down Cake / www.delightfulrepast.com

Apricot upside-down cake, especially this one made with almond meal (also called almond flour or, in the UK, ground almonds) and just a dash of almond extract, is the perfect midsummer dessert. If you don't eat almonds, simply replace the almond meal with an equal measure of flour and leave out the almond extract. 

Apricots and almonds have an affinity for each other, so unless you're allergic to almonds I hope you'll try it. Just don't increase the amount of almond extract as it can be quite overpowering. As you know, I appreciate subtlety rather than being slapped in the face by heavy-handed flavors. 

As I poured the batter into the pan, I was regretting putting "plus 2 tablespoons milk," thinking the cake was going to be too light to support the apricots. I needn't have worried. The cake didn't collapse even a smidge when I turned it upside down and lifted the pan away. 

Summer fruit is just about the only thing I like about summer! How about you? I hope you're having a super summer!


Apricot Upside-Down Cake / www/delightfulrepast.com


Apricot Upside-Down Cake 

(Makes one 8-inch cake, 8 servings) 

3 tablespoons (1.5 ounces) unsalted butter, room temperature
6 tablespoons dark brown sugar
10 smallish apricots, halved and pitted
3/4 dip-and-sweep cup (3.75 ounces) unbleached all-purpose flour
1/3 cup almond meal
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon mace or 1/8 teaspoon nutmeg
5 tablespoons (2.5 ounces) unsalted butter, melted
1/2 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg 


Note: For a gluten-free cake, replace 3/4 cup flour with 1/4 cup sorghum flour, 1/4 cup potato starch, 1/4 cup tapioca flour and 1/2 teaspoon xanthan gum. 

1 Halve and pit the apricots. Preheat oven to 350 degrees. Spray the sides and bottom of a 2-inch deep 8-inch round cake pan with vegetable spray, line bottom with a round of parchment paper, and pour the melted butter in the pan. Add the brown sugar to the butter and blend. Starting at outer edge, arrange apricots, cut side down, in single layer in bottom of pan and press lightly to make them stick; set aside.

2 In large mixing bowl, combine flour, almond meal, sugar, baking powder, salt and mace; mix on low speed for 1 minute to "sift.". Add the softened butter; mix on low speed for 1 minute. Add milk and extracts; mix on low speed for 1 minute. Add the egg; mix 1 1/2 minutes longer. 

3 Spread the batter carefully over the apricots with a rubber spatula. Bake at 350 degrees for about 35 to 40 minutes. Remove from oven, let stand for just 3 minutes, loosen edges with knife and invert onto a platter. Carefully peel off parchment paper. Let cool about 45 minutes, or up to several hours, before serving slightly warm or at room temperature. Serve with vanilla ice cream or lightly sweetened whipped cream.

34 comments:

Richard Sheppard said...

Just realized I have yet to have any apricots this summer! This looks like a perfect way to enjoy them too. Interesting use of almond meal. I bet it's great!

Jean | Delightful Repast said...

Thanks, Richard! I really think you're going to like this one - pick up some apricots soon, they won't be around for long!

Amy at love made my home said...

This sounds lovely and is a nice take on pineapple upside down pudding for the summer! xx

Jean | Delightful Repast said...

Amy, thank you. I just realized I don't think I've ever posted my pineapple upside-down cake, and I do it a little differently than the usual. But think I'll wait till autumn to post it.

Cranberry Morning said...

That is beautiful, Jean, and I know it tastes delicious! BTW, I have tried coconut milk ice cream but don't like it. I can eat a few bites of frozen custard, but not habitually. I LOVE summer, but then I live in NW Wisconsin. Makes all the difference. I might try that cake with a GF flour mix.

Jean | Delightful Repast said...

Thanks, Judy! And thanks for the reminder - I had intended to add GF directions; will do that now.

Blackberry Lane said...

Looks and sounds delicious. Thank you for sharing your recipe.

Jean | Delightful Repast said...

Thanks, Mildred. Wish I had some more apricots, I'd make another today.

Jacquelineand.... said...

The Great Scot adores apricots, and this looks like a perfect dessert for him!

Jean | Delightful Repast said...

Great, Jacqueline - make it for him soon! I like that it doesn't take too long to make.

Susan J Meyerott, M.S. said...

Jean--having grown up in apricot country I love all things apricot (as long as they're the real thing). I used to spend my summers canning, freezing, drying, jamming...and baking apricots. My all time favorite? Apricot pie. Okay...I'm going to check out the COOP for real apricots to make a batch of this upside down cake! Sue

Jean | Delightful Repast said...

Sue, your apricot summers sound like THE perfect summer to me! I haven't dried any apricots myself. I'm always too busy enjoying them fresh. So I buy dried apricots to make my Apricot Hand Pies - if you haven't seen that recipe on the blog, check it out. I really must get down to business on getting some apricot jam in the pantry - thanks for the reminder!

Cheryl said...

What a gorgeous cake...and it sounds delicious too! I believe that I will try this out this weekend. Not a moment too soon! ;)

Melissa AuClair said...

Looks yummy Jean! My grandmother makes a lovely pineapple upside down cake but this looks more summery. Would peaches work too?

Angie Schneider said...

I like rich, moist upside down cakes, which are perfect with a pot of freshly brewed coffee/tea or a glass chilled Pinot Grigio. Yours with apricots looks sensational, Jean.

Jean | Delightful Repast said...

Cheryl, thank you! I hope you will enjoy the cake this weekend.

Jean | Delightful Repast said...

Melissa, it works very well with peaches or nectarines. I just cut them into pretty wedges.

Jean | Delightful Repast said...

Angie, I usually have it with hot tea, but I like the sound of your chilled wine idea! I don't do enough with dessert wines.

deb @ frugal little bungalow said...

i am a big fan of pineapple upside down cake and never thought of or have seen apricot / will have to try this! :)

Jean | Delightful Repast said...

I hope you will, Deb - it's really good (if I do say so myself)! I don't know anyone else who makes it, but I make upside-down cakes out of *every*thing, changing the cake to suit the fruit.

Thomas "Sully" Sullivan said...

I am just not very good at eating upside down, but I flipped for your recipe. Notwithstanding that I’m not particularly fond of apricots or that kind of cake. Also, I like to be dope slapped by those same flavors that you finesse. Oh, I am adventuresome, I are, I are. This represents a tentative push into the world of fruits & veggies for me. Not for any specific health reasons, mind you. But my generalized health philosophy compels me to, um…flip diets every now and then. :-)

Jean | Delightful Repast said...

Sully, I'm glad to hear you're willing, tentatively, to take a walk on the wild side of fruits and vegetables now and then. A perfectly ripe apricot is to me what candy is to a lot of people, but without any of the health drawbacks!

Susan Pridmore said...

This looks FABULOUS!! I love apricots and this idea for them!

Jean | Delightful Repast said...

Susan, thank you so much! I could eat apricots all day long!

Sippity Sup said...

No allergies here. Bring it all on. GREG

Jean | Delightful Repast said...

Thanks, Greg. I think I just discovered today that I've become allergic to pinto beans!

Pauline Wiles said...

I used to love pineapple upside down cake as a child, but it's years since I've seen anything similar. This looks wonderful - so pretty!

Jean | Delightful Repast said...

Pauline, thank you. I love pineapple upside-down cake, too, but save it for winter since I make it with canned crushed pineapple. (I hope I can remember to post it sometime!) I don't use the almond in that one.

Renata said...

I love upside-down cakes, but never tried them with apricots. Looks gorgeous and sounds delicious, Jean!

Jean | Delightful Repast said...

Thank you, Renata. I hope you'll try it soon!

Bianca @ Confessions of a Chocoholic said...

Looks great! I love almonds and anything almond flavor, and I can imagine it pairing so well with apricots in this cake.

Jean | Delightful Repast said...

Thank you, Bianca! I like hazelnut flour, too.

Jo said...

I made the apricot upside down cake this afternoon. It is luscious! I love the tartness and flavor of the apricots paired with the sweetness and the almond side note of the cake.

Jean | Delightful Repast said...

Thanks, Jo! I'm so glad you liked it.

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