Best Apricot Almond Upside Down Cake Recipes

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APRICOT ALMOND UPSIDE-DOWN CAKE



Apricot Almond Upside-Down Cake image

The Runner-Up recipe for 2004 in the San Francisco Chronicle, adapted by Janet Fletcher from a recipe from pastry chef Sasha Crehan. Try to find Blenheim apricots as they are more fragrant. Peeled, fresh peaches are a good substitute.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • Sift together the flour, baking powder and salt.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 373.7, Fat 21.6, SaturatedFat 9.5, Cholesterol 126.3, Sodium 148.6, Carbohydrate 40.4, Fiber 2.1, Sugar 28.8, Protein 6.5

APRICOT ALMOND UPSIDE-DOWN CAKE



Apricot Almond Upside-Down Cake image

If you're looking for a down-home dessert, search no further. This fruity cake looks pretty on the plate and tastes like the kind Mom used to make. It's scrumptious in any season. Try serving it warm from the oven with vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 10

1 can (15-1/4 ounces) apricot halves in syrup
1/3 cup butter
1/2 cup packed brown sugar
1/2 cup slivered almonds
2 large eggs
2/3 cup sugar
3/4 teaspoon almond extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Drain apricots, reserving 6 tablespoons syrup; set aside. In a small saucepan, melt butter over low heat; stir in brown sugar. Pour into a greased 9-in. square baking pan. Sprinkle with almonds. Arrange apricot halves cut side up in a single layer over almonds; set aside., In a small bowl, beat eggs on medium-high speed until lemon-colored. Gradually beat in sugar and reserved syrup. Stir in almond extract. Combine the flour, baking powder and salt; add to egg mixture, beating just until moistened. Spoon batter over apricots., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 311 calories, Fat 11g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 200mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

APRICOT & ALMOND UPSIDE DOWN CAKE



Apricot & Almond Upside Down Cake image

A gluten free cake, perfect for afternoon tea or dessert.

Provided by Justine Wall

Time 27m

Yield Serves 6

Number Of Ingredients 15

7 apricots, halved and pips removed
40g salted butter
50g light brown soft sugar
7 apricots, halved and pips removed
40g salted butter
50g light brown soft sugar
125g salted butter, at room temperature
125g caster sugar
2 eggs
55g plain gluten free flour
75g ground almonds
1 tsp almond essence
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup milk

Steps:

  • First, make your cake mixture. This is terribly easy. Put the flour, almonds, xanthan gum and baking powder in a bowl together and give a quick mix with a spoon.
  • Beat the caster sugar and butter for a few minutes, in a separate bowl, using electric beaters, or a Kitchenaid. Add an egg, then half the flour and beat gently, followed by another egg and the rest of the flour mixture, the essence and the milk and beat again. Set the mixture aside while you get on with the apricots.
  • In a large frying pan, about 25cm in diameter, fry the soft brown sugar and butter till the sugar has dissolved slightly.
  • Place the apricots upside down in concentric circles in the bubbling sugar. Their curves should be facing upwards. Let this mixture caramelise for about ten minutes: don't let it turn to toffee too much: you want the cake to slip out of the pan later.
  • After 10-15 minutes, spread your cake mixture carefully and evenly over the top of the apricots. I am often in a bit of a rush when I do this, and I still haven't learned my lesson: I inadvertently move the apricots when I am spreading the mixture, which in turn causes the final result to look a little lopsided. The only way to avoid this is by being very slow and careful with the spreading. Try to be patient.
  • Once you have covered the apricots evenly, place the pan into the oven, and bake at 180 degrees celsius for 20 minutes, and golden brown on top. Remove from the oven, and let rest for at least 15 minutes in the pan somewhere warm and draught free.
  • After 15 minutes' resting time, take a spatula, and gently run it around the edges of the pan, making sure you are also loosening the underside of the cake. Keep shaking the pan as you go, to encourage the loosening process. Place a large plate over the top of the pan- the plate should be bigger than the pan itself- and very carefully, but quickly, flip it over. The cake should slip out onto the plate, with all the little golden apricots facing upwards.
  • Serve immediately, with cream or ice cream. This keeps very well, covered, for a few days, and the flavours are all the better for it.

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Apricot almond upside down cake is a delicious dessert that combines the sweet and tangy flavors of apricot fruit with the nutty taste of almonds. It is a twist on the classic upside down cake where the fruit is placed at the bottom of the pan and the cake batter is poured on top. This cake is perfect for any occasion and is sure to be a crowd-pleaser.

The History of Apricot Almond Upside Down Cake

The origins of the apricot almond upside down cake are unclear, but it is believed to have originated in Europe. The combination of apricots and almonds has been enjoyed for centuries and was popularized in the Middle East. The first recipe for upside down cake was created in the US during the early 1900s. It quickly became a popular dessert due to its simplicity and versatility. Since then, various fruits and nuts have been used to create different versions of the classic cake.

Ingredients

The ingredients used to make an apricot almond upside down cake are simple and easy to find. They include:
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 10-12 apricots, pitted and sliced
  • 1/2 cup sliced almonds
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Instructions

To make an apricot almond upside down cake, follow these simple steps:
  1. Preheat the oven to 350°F. Grease a 9-inch cake pan.
  2. Combine melted butter and brown sugar in a small bowl. Pour the mixture into the prepared pan.
  3. Add sliced apricots on top of the butter and sugar mixture, making sure they cover the bottom of the pan. Sprinkle sliced almonds on top. Set aside.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  5. In a separate bowl, cream butter and granulated sugar together until light and fluffy. Add eggs, egg yolk, and vanilla extract. Beat until well combined.
  6. Gradually mix in the dry ingredients and milk, alternating between the two until the batter is smooth.
  7. Pour the batter over the apricots and almonds in the prepared pan. Smooth the surface with a spatula.
  8. Bake the cake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool for 10 minutes in the pan. Then, run a knife around the edges of the cake and invert it onto a plate so that the apricot and almond layer is on top.
  10. Serve the cake warm or at room temperature. Enjoy!

Variations

There are many variations of apricot almond upside down cake that can be made based on personal preference. Some ideas include:
  • Substituting apricots with other fruits such as peaches, plums or berries.
  • Adding spices such as cinnamon or nutmeg to the cake batter.
  • Drizzling caramel or honey over the apricot and almond layer before adding the batter.
  • Using almond flour instead of all-purpose flour to add a more pronounced almond flavor.
  • Serving the cake with whipped cream, ice cream or a drizzle of apricot glaze.

The Bottom Line

The apricot almond upside down cake is a delicious dessert that is easy to make and perfect for any occasion. It is a great way to showcase the natural sweetness of apricots and the nuttiness of almonds. With a few variations, it is easy to personalize this cake to suit your taste. Give it a try and impress your guests with this delightful treat!
Apricot almond upside down cake is a delicious dessert that is perfect for any occasion. When making this cake recipe, there are several tips that you should keep in mind to ensure that you create a delicious and visually stunning dessert that will be unforgettable. Here are some valuable tips to consider when making apricot almond upside down cake recipes.

Tip #1: Choose Your Ingredients Carefully

The key to making a delicious apricot almond upside down cake is to choose your ingredients carefully. When selecting your apricots, make sure that they are ripe, but not overripe. Overripe apricots will not hold their shape during baking and will result in a mushy, unappetizing cake. When it comes to the almonds, it is best to use blanched almonds, as they will give the cake a more delicate flavor and texture.
How to Blanch Almonds at Home
1. Place the almonds in a heatproof bowl. 2. Pour boiling water over the almonds and let them sit for 60 seconds. 3. Drain the almonds and rinse them under cold water. 4. Pat them dry with a towel. 5. Pinch the skin off of the almonds to reveal the blanched nut.

Tip #2: Prepare Your Pan Properly

Another important tip when making an apricot almond upside down cake is to prepare your pan properly. To ensure that the cake does not stick to the bottom of the pan, you should coat the bottom and sides of the pan with a layer of butter, and then dust it with flour. This will create a non-stick coating that will help the cake release from the pan easily when it is done.
How to Prepare Your Pan for Cake Baking
1. Take a small amount of butter and coat the bottom and sides of your pan. 2. Dust the bottom and sides of your pan with flour. 3. Remove the excess flour by tapping the pan upside down over the sink.

Tip #3: Properly Slice Your Apricots

When preparing your apricots for the apricot almond upside down cake, it is important to slice them properly. The slices should be uniform in thickness and size so that they will bake evenly in the cake. Also, make sure to remove the pit from each apricot slice, as this will not only ensure a smoother texture in the final cake, but it will also make it easier for your guests to enjoy.
How to Slice Apricots for Cake Baking
1. Cut your apricots in half and remove the pit. 2. Place each half on a cutting board, with the cut side facing down. 3. Slice each half into thin, uniform slices.

Tip #4: Use a High-Quality Cake Flour

One of the biggest mistakes that people make when baking a cake is using the wrong type of flour. To achieve the perfect texture and crumb, it is important to use a high-quality cake flour. Cake flour is lower in gluten than all-purpose flour, which makes it more tender and delicate. This will give your apricot almond upside down cake a light and fluffy texture that is sure to impress.
How to Substitute Cake Flour with All-Purpose Flour
If you do not have cake flour on hand, you can substitute it with all-purpose flour. However, you will need to reduce the amount of flour called for in the recipe by two tablespoons for every cup of flour used. This will make up for the higher protein content in all-purpose flour and ensure that your cake will be tender and light.

Tip #5: Add Almonds to the Batter

To enhance the almond flavor in your apricot almond upside down cake, it is a good idea to add sliced almonds to the batter. This will give your cake a delicious, nutty flavor and a lovely texture. You can either fold the almonds into the batter or place them on top of the apricots before adding the batter.
How to Toast Almonds for Cake Baking
If you want a more intense almond flavor in your cake, you can toast the almonds before adding them to the batter or placing them on top of the apricots. Here's how to toast almonds for cake baking: 1. Preheat your oven to 350°F. 2. Place the almonds on a baking sheet in a single layer. 3. Bake the almonds for 8-10 minutes, stirring occasionally, until they are golden brown. 4. Remove the almonds from the oven and let them cool before using them in your cake.

Tip #6: Don't Overmix the Batter

When making your apricot almond upside down cake batter, it is important not to overmix it. Overmixing will cause the gluten in the flour to develop too much, resulting in a dense and tough cake. The batter should be mixed until just combined, with no lumps or pockets of dry ingredients remaining.
How to Mix Cake Batter Properly
1. Combine your dry ingredients in a separate bowl. 2. In a separate, larger bowl, cream your butter and sugar together until light and fluffy. 3. Add your eggs, one at a time, beating well after each addition. 4. Add your dry ingredients to the butter mixture in three parts, alternating with the milk, and mixing until just combined after each addition.

Tip #7: Bake Your Cake at the Right Temperature

Finally, it is important to bake your apricot almond upside down cake at the right temperature. The ideal temperature for baking this cake is 350°F. Baking the cake at a higher temperature may cause it to cook too quickly and dry out, while baking it at a lower temperature may cause it to take too long to cook and result in uneven baking.
How to Check if Your Cake is Done
To check if your apricot almond upside down cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If there is still batter on the toothpick, the cake needs to bake for a few more minutes.

Conclusion

By following these tips, you can create a delicious and visually stunning apricot almond upside down cake that is sure to impress your friends and family. Remember to choose your ingredients carefully, prepare your pan properly, slice your apricots evenly, use a high-quality cake flour, add almonds to the batter, avoid overmixing the batter, and bake your cake at the right temperature. With these tips, your apricot almond upside down cake is sure to be a success!

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