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Apricot Almond Upside Down Cake Recipe

Awarded second place in the 2004 San Francisco Chronicle baking competition! This show-stopping Apricot Almond Upside-Down Cake, adapted from pastry chef Sasha Crehan's recipe by Janet Fletcher, is bursting with fragrant almond and apricot flavor. Using Blenheim apricots (or fresh peaches for a delightful twist) creates an unforgettable dessert experience. Get ready to impress your guests with this elegant and delicious cake – perfect for any occasion!

Prep Time 30 mins
Cook Time 85 mins
Calories 373.7 kcal
Protein 12g
Rating 4.8 (4 Reviews)
Apricot Almond Upside Down Cake 80

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Almond Upside Down Cake

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How to Make Apricot Almond Upside Down Cake

  1. Preheat oven to 325°F (160°C).
  2. 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.
  3. Evenly sprinkle 1/2 cup packed light brown sugar over the bottom of the pan, pressing it firmly into a thin layer.
  4. Arrange 12-15 Blenheim apricot halves (or fresh peach halves), cut-side down, on top of the brown sugar.
  5. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  6. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
  7. Gradually add 4 ounces almond paste, beating until well combined.
  8. Beat in 3 large eggs one at a time, mixing well after each addition.
  9. Stir in 1 tablespoon orange zest, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
  10. Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined. Do not overmix.
  11. Pour the batter evenly over the apricots in the prepared pan.
  12. 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.
  13. Let cool in the pan for 30 minutes. Carefully run a thin knife or spatula around the edges to loosen the cake.
  14. Invert the cake onto a serving platter, allowing the apricots to cascade onto the top.
  15. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Fruit Cakes Pitted Fruit Peaches 4 Hours Or Less