Upside Down Cake
I'm a total sucker for upside down cakes. My love for these cakes started with Flour's upside down pineapple cake. I made an adapted recipe here. The pineapple caramelizes and creates the most addicting, caramely topping.
Recently, I went to the Wheeler Farmer's Market in Murray, Utah and bought more apricots than I knew what to do with. So, out of apricot overload, I decided to try an upside down cake but with apricots rather than pineapple.
And let me tell you, I'm so glad I bought WAY too many apricots. Because my experimental cake quickly turned into a cake I wanted to make all the time. The cake itself has almond extract and sour cream, so it's creamy, a bit on the denser side, and has great almond notes. As each apricot cooks, they become soft and silky in texture and much sweeter. The apricot flavor is completely amplified when cooked, which is exactly what makes this cake so addicting.
Since apricots aren't super sweet, this cake isn't full of sugar notes. If you love sweets, I suggest serving this cake with sweetened whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. However, it's just as delicious without these additions. In fact, I prefer to eat it without the extra sweetness.
This cake is also great because it is delicious for breakfast with a cup of coffee or tea, as a mid-day snack or dessert. Honestly, it fulfills all sweet tooth needs!
Apricot & Almond Upside Down Cake
An upside down cake you'll be making again and again. The cake is full of almond notes and is a bit tangy because of the sour cream. The apricots are beautifully balanced between sweet and tart.
- 11-13 apricots halved
- 4 tbsp brown sugar
- 2 tbsp granulated sugar
- 2 tbsp flour
- salt pinch
- ½ cup butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp baking powder
- ½ cup sour cream
- ¼ cup milk any kind
- ¼ tsp baking soda
- 1 tbsp lemon juice
- ¼ tsp almond extract
- ¼ tsp salt
- 2 cups flour
- Preheat oven to 350 degrees.
- Line the bottom of a 9-inch circle baking pan with parchment paper. You don’t need to line the sides. Spray the top of the parchment paper and sides of the pan with non-stick spray.
In a bowl, combine halved apricots, brown sugar, 2 tablespoons granulated sugar, 2 tablespoons flour and pinch of salt.
- Place the apricots cut side up in the pan. Try and fill up the entire bottom of the pan. Scrape any extra brown sugar mixture onto apricots.
In another bowl, combine softened butter and ¾ cups granulated sugar. Mix using an electric mixer for 3-4 minutes or until butter is airy and lighter in color. Add almond extract, eggs, lemon juice and mix for 1 minute or until combined. Add sour cream and milk and mix for another 30 seconds – 1 minute. The mixture will look curdled and loose but it will all combine once you add the flour.
Next, add baking soda, baking powder, and salt and combine. Add the flour and continue mixing for 1 minute or until the batter is smooth. Pour batter over apricots. It’s a thicker batter, so it will take a bit of maneuvering. To help, put a knife or spoon under water and use the wet utensile to smooth the batter out.
Bake for 30-35 minutes or until a knife is inserted and comes out clean.
Let cake cool. Take a knife and go around the circumference of the cake. This will help loosen the sides from the pan. Place a plate on top of the baking pan, invert the pan and the cake should fall onto the plate. If it doesn’t immediately come out, hit the bottom of the cake pan a bit.
- Optional: Serve with sweetened whipped cream, or a sprinkling of powdered sugar, or a scoop of ice cream.
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hi, I'm leslie
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