30 June 2022

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

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Apricot Upside-Down Cake 


(Makes one 8-inch/20 cm cake, 8 servings) 

3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted
6 packed tablespoons (2.625 ounces/74 grams) dark brown sugar
10 smallish apricots, halved and pitted
3/4 dip-and-sweep cup (3.75 ounces/106 grams) unbleached all-purpose flour
1/3 packed cup (1.75 ounces/51 grams) almond meal or finely ground almonds
2/3 cup (4.67 ounces/132 grams) sugar
2 teaspoons non-GMO baking powder
1/2 teaspoon salt
1/4 teaspoon mace or 1/8 teaspoon nutmeg
5 tablespoons (2.5 ounces/71 grams) unsalted butter, room temperature
1/2 cup plus 2 tablespoons (5 fluid ounces/148 ml) milk, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg, room temperature 


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 350F/180C/Gas4. 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 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.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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52 comments:

Thomas "Sully" Sullivan said...

Summer fruit does go a long way toward redeeming humidity and bugs. Memories from lazy afternoons and my mom’s evening desserts are evoked by this. And, of course, anything upside down squares with my peculiar tastes (you are what you eat)!

Jean | DelightfulRepast.com said...

That's for sure, Sully, summer fruit is the only thing that makes summer tolerable for me. And upside-down cakes definitely evoke nostalgia or hireth.

Kitchen Riffs said...

I used to like summer a lot more when I was a kid and off from school. These days I'm off all the time (heh, heh) so I'm with you on summer fruits being one of the few good things about summer. But berries and stone fruits really are SO worth having. This is a terrific recipe -- definitely my kind of cake. Thanks.

Lynn said...

Jean, I'll go with the gluten free recipe. and as I always have almond flour on hand for several other recipes, it'll be an easy mix up. I love dried apricots and eat one a day for my sugar free snack. I'll see fresh apricots this time of year to buy. This sounds lovely treat. Lynn and Precious

Anonymous said...

Apricot Upside Down Cake sounds delicious. I have only tried Apricot Scones before. I need to try this recipe. Thank you for your comment on my blog. I have always admired people who can cook and bake...I am better with a needle and thread in my hand. ;o)

Vee said...

It's a pretty and summery looking cake.

Today is such a beautiful summer day...perfect temperature with a light breeze and low humidity. If they could all be this way, summer could become my favorite season. And, I could bake whenever the scales would allow.

Have a splendid July.

Jean | DelightfulRepast.com said...

Thanks so much, John. Hope you and Mrs KR have a fruit-filled summer!

Jean | DelightfulRepast.com said...

Thanks, Lynn (and Precious)! I love dried apricots as well, my kind of snack.

Jean | DelightfulRepast.com said...

VLE, thanks so much. And *I* have always admired people like you who can do the needle arts.

Jean | DelightfulRepast.com said...

Vee, thank you. Yes, it sounds like you are having the ideal summer day. Even I could enjoy a season of those. Wishing you a delightful July.

kitty@ Kitty's Kozy Kitchen said...

Today is my beloved mom’s heavenly birthday, Jean. She would’ve loved this apricot cake. Thank you for sharing.

Jean | DelightfulRepast.com said...

That is so sweet, Kitty. Thank you. I don't think we ever stop missing our moms, do we?

The Joy of Home with Martha Ellen said...

The heat and humidity of summer has made it an unfavorable season for me, Jean. I have never cooked with apricots. Your lovely cake made with almond flour has my interest. It's such a beautiful jewel on your plate.

Jean | DelightfulRepast.com said...

Thank you, Martha. Yes, summer is "an unfavorable season for me" (I love how you put that!), which is why I am doing my baking and cooking in the very early morning hours!

ellen b. said...

Fabulous! This would be more my cup of tea than a pineapple upside down cake! Apricots are a favorite. Happy almost July to you!

Jean | DelightfulRepast.com said...

Ellen, thank you. Pineapple is good, but apricots, peaches, and plums are great!

Cheryl said...

Drooling . . .
Why is it that I think pineapple upside down cake is way too rich and sickeningly sweet, but apricot upside down cake is delicious? I made your apricot upside down cake several years ago (is this a different one?) and had rave reviews from my family. I think it's time to make it again!

Rustic Pumpkin said...

This brings back warm and happy memories of my childhood when a special treat was Mum's Pineapple Apricot and Cherry Upside Down cake.

TONY said...

"Apricot upside down cake." From a British perspective that sounds as though it should be eaten in Australia.
Reading through your comments, Jean. It sounds as though you lot are suffering the heat. Its a hot summer here too, on and off, between cooler days and a bit of rain. It wouldn't be the United Kingdom any other way. Ha! Ha!

Carol Benton said...

Looks like a delicious cake. Pinned!
Thank you for participating in Talent-Sharing Tuesdays Link-Up 24.
Carol
www.scribblingboomer.com

Jean | DelightfulRepast.com said...

Cheryl, you caught me! Yes, I first developed and posted my recipe 8 years ago. Thought it was high time I put it up again with a better photo! Glad your family liked it. Do make it again. All my recipes have far less sugar than similar ones.

Jean | DelightfulRepast.com said...

Thank you, Debbie. I love it when a food brings up happy childhood memories!

Jean | DelightfulRepast.com said...

Tony, hadn't thought of that Australia angle! 😁 A bit of rain would be most welcome in much of the US!

Jean | DelightfulRepast.com said...

Thank you, Carol. Pins and shares are greatly appreciated! Heading back over now to check out another link.

Judy at GoldCountryCottage said...

Jean, this looks so good and apricots are my hubby's favorite. When I quit smoking, I exchanged cigarettes for almonds and dried apricots..Happy Summer..xxoJudy

Jean | DelightfulRepast.com said...

Thanks, Judy! Hope you'll make this for him soon. Sounds like you made a good exchange!

Sherry's Pickings said...

i like to make my own almond meal if possible with the skin on, but i do sometimes buy it! a great combo with apricots. there's something magical about an upside down tart isn't there? not a fan of summer??

Jean | DelightfulRepast.com said...

Sherry, thanks. I don't like hot weather, so I'm a fan of spring and summer!

Louca por porcelana said...

Hi Jean! Your cake looks delicious! My Mom usually made it with banana!

Jean | DelightfulRepast.com said...

Thank you! I make a banana version, too. https://www.delightfulrepast.com/2018/03/banana-upside-down-cake.html

Anonymous said...

I love anything with apricots . Your upside down cake looks delicious.

Unknown said...

I love summer and the fresh fruit makes it even more special. Thanks for this, I will be making it as we have a plethora of apricots.

Jean | DelightfulRepast.com said...

Thanks, Anon. Yes, I love anything with apricots.

Darlene Foster said...

I love summer and the fresh fruit makes it even more special. Thanks for this, I will be making it as we have a plethora of apricots

Jean | DelightfulRepast.com said...

Thanks, Unknown. Wish I had a plethora of apricots!

Pauline Wiles said...

Oh, yummy! I love cakes with fruit and the almond combo looks & sounds delicious.

Jean | DelightfulRepast.com said...

Darlene, thank you! Do let me know how it turns out for you!

Jean | DelightfulRepast.com said...

Thank you, Pauline. And cakes with fruit pair so beautifully with tea!

Lorrie said...

I LOVE summer, but we don't get the excessive heat and humidity that others do. In fact, today I've been wearing long pants, socks, and a sweater! I'm longing for more heat. Our few apricots on our tree are longing for it, too. I wonder if they will ever ripen this year. The upside-down cake looks delicious! Fruit in cake is wonderful!

Jean | DelightfulRepast.com said...

Thanks, Lorrie. I hope you'll make it as soon as about 10 of your apricots ripen. I love YOUR summers, too!

Miz Helen said...

Thanks so much for sharing your awesome post with us at Full Plate Thursday, 595. Hope you are having a great week and hope to see you soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks so much, Miz Helen!

Anonymous said...

Hi Jean, I have been trying to comment on your blog. I hope to find an easier way to do so . Your cake looks delicious and I love apricots. Gerlinde

Jean | DelightfulRepast.com said...

Hi Gerlinde ~ Thank you so much. I'm not sure what the difficulty is, but if you choose the Name/URL option, your name will link back to your blog. But I will put it here. https://www.sunnycovechef.com/ ~ Thanks again and Happy Summer!

chickenruby said...

That looks absolutely amazing, I'm going to have to try this.
Thanks for linking with #pocolo

Jean | DelightfulRepast.com said...

Thanks, Suzanne! I hope you will. It's such a treat.

Karen @ Beatrice Euphemie said...

This does look yummy! So happy to have a recipe for those sweet little apricots we wait all year for! x K

Jean | DelightfulRepast.com said...

Karen, thank you. And, yes, we wait all year for them!

Phil in the Kitchen said...

Apricots don't seem to have as wide an appeal as some other summer fruits and I don't really understand why. I think they're an absolute treat and you're absolutely right that almonds combine beautifully with them. I'm always in the mood for an upside-down cake. Actually, I love the summer, although perhaps not as much as I love the spring.

Jean | DelightfulRepast.com said...

Phil, I've noticed that as well. I've known far fewer people who get excited over apricots than some of the other summer fruits, and I can't think why. Make the cake one of these fine summer days and continue enjoying your summer; I'll wait patiently for autumn.

Margie said...

I've had pineapple upside down cake. Would love to try the apricot version! I have the perfect tea--apricot peach white tea--to go with it!

Jean | DelightfulRepast.com said...

That sounds delightful, Margie! You should definitely make this cake to go with that tea!

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