Zutaten für Apricot Almond Upside Down Cake
- 1/2 cup packed light brown sugar
- 12-15 Blenheim apricot halves
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 4 ounces almond paste
- 3 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
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Zubereitung von Apricot Almond Upside Down Cake
- Preheat oven to 325°F (160°C).
- Butter and flour a 9-inch diameter, 2-inch deep round cake pan. Line the bottom with parchment paper, leaving an overhang on the sides to help with inverting.
- Evenly sprinkle 1/2 cup packed light brown sugar over the bottom of the pan, pressing it firmly into a thin layer.
- Arrange 12-15 Blenheim apricot halves (or fresh peach halves), cut-side down, on top of the brown sugar.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Gradually add 4 ounces almond paste, beating until well combined.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- Stir in 1 tablespoon orange zest, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly over the apricots in the prepared pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown and pulling away from the sides of the pan.
- Let cool in the pan for 30 minutes. Carefully run a thin knife or spatula around the edges to loosen the cake.
- Invert the cake onto a serving platter, allowing the apricots to cascade onto the top.
- Serve warm or at room temperature. A dollop of whipped cream is the perfect complement!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
115g
Fat
47g
Carbs
13g
