Description
A stunning summer upside-down cake featuring a caramelized topping of fresh apricots over a moist, buttery almond flour sponge.
Ingredients
Topping:
Extra unsalted butter, for greasing
Flour, for dusting
4 tablespoons unsalted butter, melted
1/2 cup light or dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 medium apricots, rinsed and dried
Cake:
1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1/2 cup whole milk
Instructions
1. Preheat oven to 350°F (175°C); grease an 8 or 9-inch round pan with extra butter and dust with flour.
2. Pour melted butter into the pan; sprinkle evenly with brown sugar, cinnamon, and 1/4 tsp sea salt.
3. Arrange halved apricots cut-side down tightly over the sugar layer.
4. Whisk all-purpose flour, almond flour, baking powder, and 1/4 tsp fine sea salt in a bowl.
5. Beat 6 tbsp butter and granulated sugar until fluffy; mix in vanilla and eggs one at a time.
6. Alternate adding dry ingredients and milk to the wet mix; spread over fruit and bake for 40-45 minutes.
7. Cool 10 minutes, then invert onto a serving plate.
Notes
Flip the cake exactly 10 minutes after removing it from the oven so the caramel glaze doesn’t cool and stick to the pan. Choose firm-ripe apricots for the best shape.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 31g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 5g