Apricot Almond Upside Down Cake Recipe

Ingredients for Apricot Almond Upside Down Cake

• Light Brown Sugar
• Apricots
• All Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Unsalted Butter
• Granulated Sugar
• 4 ounces almond paste
• Extra Large Eggs
• Orange, Zest Of
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

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!