Apricot Upside-Down Cake
Updated July 23, 2020
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
FOR THE TOPPING
4 tablespoons/55 grams unsalted butter, melted, plus more for greasing
Flour, for dusting
½ cup/110 grams light or dark brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
8 medium apricots, rinsed and dried (about 1 pound)
FOR THE CAKE
1 cup/130 grams all-purpose flour
½ cup/55 grams almond flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter, at room temperature
⅔ cup/135 grams granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
½ cup/120 milliliters whole milk
Nutritional analysis per serving (8 servings)
53 grams carbs; 86 milligrams cholesterol; 404 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 2 grams fiber; 222 milligrams sodium; 6 grams protein; 37 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and ¼ teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
- Step 2
Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
- Step 3
Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don’t fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
- Step 4
In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- Step 5
Add ⅓ of the flour mixture, then ½ of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
- Step 6
Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn’t jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
- Step 7
Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it’s also delicious at room temperature.
The ½ cup almond flour may be substituted with another ½ cup all-purpose flour.
Private Notes
Comments
Used local (Southern California) red apricots on the verge of being too ripe. Cake was FANTASTIC. The tartness of the apricot cut the balanced the sweetness. Reduced granulated sugar to 120 g and it was fine--still plenty sweet with the glaze--could probably reduce further depending on the fruit. My husband stared at his plate in silence for a few minutes after he finished it. Not sure if in prayer or mourning.
Just made this. Simple and delicious. I used 1/2 cup sugar vs 2/3 cup and it was perfect. Also needed to cook for 5-7 minutes longer.
Add 1/2 tsp almond extract, lessen vanilla to 1/2 tsp. Add 1 tsp cardamom to dry ingredients for complexity of flavor. Arrange quartered apricots in dahlia design for lovely presentation. My 13 yr old made this cake without difficulty.
Could I make this a day before serving it? If so, should i refridgerate it or leave it out covered?
Right now, we are loaded down with particularly gorgeous, sweet and juicy peaches from our Orchard. Has anyone tried this with peaches, and do you think that the juiciness of the peaches would be an issue if I substitute them for apricots? Dying to make this, TIA!
I adore apricots and almond flour cakes with tart fruit. I would love to try this recipe, but good fresh apricots are rare and elusive here. Eastern growers have largely given up trying cultivation because there are so many climate challenges. Mostly grown in CA, the small quantities of apricots that appear in Eastern markets come very early in summer, and are of uneven quality. I’ve eaten perfect local apricots in July in CO, but I don’t think they’re grown on a large scale. I fulfill my apricot yearnings by mail ordering wonderful dried, sticky, flat CA varieties. If I don’t eat them all as is they rehydrate to become fat, soft, unctuous pillows of sweet/tart deliciousness which usually go in my breakfast yogurt, but I can’t quite see using either these or canned ones in this recipe. Many NYT readers have responded to this recipe with creative suggestions for alternative fruits which have peaked my interest. I think I’ll go with quartered nectarines briefly bathed in lemon juice before baking. Has anyone tried this? Nowadays many foodies seem to cook their way around the diverse world of culinary traditions while also mastering skills like baking, butchering, charcuterie, and cheesemaking. Very impressive. I’m sad, however, that some old, treasured grocery store standbys have practically disappeared. Raw Fava beans and Italian Plums jump to mind. Thank you NYT.