Apricot Almond Upside Down Cake Recipes

Steps:

• Preheat oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
• Melt butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
• Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.

Steps:

• Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
• To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
• Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.

Steps:

• 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 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
• Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
• 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.
• 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.
• Add 1/3 of the flour mixture, then 1/2 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.)
• 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.
• 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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
• Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
• Sift flour, baking powder, salt, and cinnamon together in a bowl.
• Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
• Bake in the center of the preheated oven, about 45 minutes.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.
• Preheat oven to 350 degrees.
• Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.
• Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

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.

Steps:

• Preheat oven to 375°F.
• Make topping:
• Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
• Make cake batter:
• Sift together flour, baking powder and soda, and salt into a small bowl.
• Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
• Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
• Gently spoon batter over apricots and spread evenly.
• Bake cake:
• If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
• Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.

Steps:

• Set oven rack in center and preheat oven to 375F.
• In a 10 inch cast-iron skillet, combine the 2 tblsps butter and the brown sugar and cook over medium heat, stirring, until melted.
• Remove the skillet from the heat and arrange the plums and apricots, cut sides up, snugly and attractively in a single layer in the melted sugar.
• In a large bowl, beat together the remaining butter and sugar until light and fluffy.
• Beat in the extracts, then add the eggs, 1 at a time, beating until smooth after each addition.
• Stir in the almonds, then the flour, baking powder and salt.
• Spoon the batter over the fruit and smooth it.
• Bake for about 35 minutes, or until lightly-browned and cake springs back when lightly pressed with a fingertip.
• Let cool for a few minutes.
• Invert onto a cake plate and carefully remove skillet.
• Serve warm or at room temperature.