Apricot Almond Upside-Down Cake Recipe

Name: Apricot Almond Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup light brown sugar; 8 blenheim apricots, halved; 2/3 cup all-purpose flour; 2 teaspoons baking powder; 1 pinch salt; 9 tablespoons unsalted butter, at room temperature; 1/3 cup granulated sugar; 6 ounces almond paste; 3 extra-large eggs; 1 orange, zest of, grated; 1 teaspoon vanilla; 1/4 teaspoon almond extract

Servings: persons

1/3 cup light brown sugar
8 blenheim apricots, halved
2/3 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
9 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
6 ounces almond paste
3 extra-large eggs
1 orange, zest of, grated
1 teaspoon vanilla
1/4 teaspoon almond extract

1
Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch diameter, 2-inch deep round cake pan and line the bottom with parchment paper. Scatter the brown sugar evenly over the bottom of the pan, patting it into a thin layer. Arrange the apricot halves cut-side down on the brown sugar.
2
Sift together the flour, baking powder and salt.
3
Using an electric mixer, cream the butter and sugar. Add the almond paste a little at a time, beating until creamy. Add the eggs one at a time, beating well after each addition. Beat in the orange zest, vanilla and almond extract. On low speed, add the dry ingredients, mixing just until blended.
4
Pour the thick batter over the apricots, spreading it evenly. Bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan, 45 to 55 minutes.
5
Let cool on a rack for 30 minutes, then invert onto a serving platter. Serve warm or at room temperature, with whipped cream if desired.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup light brown sugar, 8 blenheim apricots, halved, 2/3 cup all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Apricot Almond Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Almond Upside-Down Cake

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