This Apricot Almond Upside Down Cake combines tart fresh apricots, sweet butter and brown sugar topping, and delicious crunch from the almonds and pine nuts.
My family loves fresh fruit. You will never find our home without a ton of it. Apricots, however, are a fruit that I prefer cooked over fresh. I love just about every stone fruit out there (stone fruit noun a fruit with flesh or pulp enclosing a stone, such as a peach, plum, or cherry). <- Fun fact for the day. You are welcome. Apricots, however, are delicious cooked. They are rather tart, most of the time, and often require sugar to balance it out. I talk a lot about how certain foods are meant to be paired together. Apricot + almond is a perfect example.
I started this recipe off using my 10 inch cast iron skillet. Because I was kinda making this recipe up as I went along, I completely burned the first batch of sugar and butter. Don’t do that. As you’re melting the butter and sugar, error on the side of less is more. I’d rather have crunchy sugar topping than burnt sugar topping. Arrange your apricots with skin side down. It just looks super pretty when you invert it. I also wanted to show off in true foodie fashion and made a pretty pattern and strategically placed the toasted almonds and pine nuts around the base in between the apricots. Do these things matter? No, but I felt like doing that. You do, however, want your nuts in the sugar and butter to coat them. Don’t throw them on top of the apricots.
I found this cake to be beautiful as is before inverting it. How you choose to serve is totally up to you. If you do invert, just be sure to loosen the edges with a butter knife.
See how beautiful those apricots look? A lot of my sugar pooled near the center during baking which was totally fine with me. The topping is sweet and tart and crunchy. The cake is smooth and barely sweet. Its freaking good. The final product is an amazingly scrumptious summer cake that can be served warm or cold, for dessert or for breakfast. I, myself, had to eat this cake warm, cold, for dessert and for breakfast just to ensure that claim was 100% true.
Apricot Almond Upside Down Cake
- 4 tablespoons butter
- 1 cup packed brown sugar
- 10 apricots halved
- 1/4 cup blanched almond slivers
- 1/4 cup raw pine nuts
- 1/2 cup blanched almond flour
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup sugar
- 4 tablespoons butter melted
- 1/3 cup milk
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla
- Preheat oven to 375 degrees F.
- For topping:
- In 10" oven safe skillet, melt butter over medium heat, stirring until bubbles subside. Add brown sugar, stir to combine, and cook for about a minute (sugar will not be melted). Spread to ensure entire bottom of skillet is covered with mixture.
- Arrange apricots, skin side down, in circular pattern.
- In separate pan, toast almonds and pine nuts until slightly brown. Sprinkle over brown sugar butter mixture, in between apricots.
- For cake:
- In separate bowl, combine almond flour, flour, baking powder, and salt. Set aside.
- Use electric mixer to mix eggs and sugar, beating until mixture becomes thick and pale yellow, at least 3 minutes on high speed. Turn the mixer to low and add the melted butter, milk, almond extract, and vanilla. Stir to combine.
- Gently stir in the dry ingredients. Take care not to over mix. Batter will be slightly bumpy.
- Pour the batter over the skillet, spreading to even thickness, taking care not to move the apricots. Some of the apricots will poke through the batter. Bake until cake is cooked through and toothpick comes out clean, approximately 30 minutes. Before inverting onto platter, loosen edges with a butter knife.