Apricot Upside Down Cake

California apricot season is upon us and when I saw these gorgeous ones in the market, I just had to get them. One of my most versatile dessert recipes is this one for a fruit upside down cake. I use whatever fruit is in season and everyone always raves, especially when it’s warm and topped with some delicious vanilla ice cream. For this recipe, I try to get fruit that is a little on the firmer side as I’ve found if it’s too ripe it tends to give off too much liquid which can make the cake a little mushy. It will still be awesome just very moist and doesn’t hold up very well. Do try this recipe with raspberries or peaches in season sliced into 3/4 inch wedges and you’ll be a star!  This recipe calls for sour cream but I have made it with full fat Greek style yogurt with great results too. It just won’t be quite as rich and moist. One caveat, be sure not to over mix the batter while adding the flour or the cake will be tough. 

Apricot Upside Down Cake

Serves 8-10

About 8-10 small firm apricots, washed, cut in half and pit removed

3 tablespoons/43g unsalted butter

1/2 C/110g light brown sugar

4 oz./112g softened unsalted butter

1 C/220g granulated sugar

2 large organic eggs, at room temperature 

1T apricot brandy (optional)

2t vanilla extract 

1 C/ 230g sour cream or full fat Greek style yogurt, at room temperature

1-1/2C/200g all-purpose flour

1/2C/52g cake flour, sifted

1-1/2t/8g baking powder 

1/4t baking soda

1/4t salt

• Preheat the oven to 350°F/180°C
• In a heavy light colored 9 inch round cake pan melt the butter over medium heat then add the brown sugar and stir to combine. Cook gently over medium heat stirring until the sugar starts to dissolve taking care not to burn the sugar or let it get too dark. Let the mixture cost the entire bottom of the pan then remove from the heat. 
• Add the apricot halves, cut side down , and evenly spaced but not too crowded onto the brown sugar mixture then return the pan to the burner and cook for a few minutes or until the fruit just starts to exude some juices. Turn off the flame and let the pan cool for 15 minutes or so. 
  
• While the pan is cooling, place the butter into the bowl of a stand mixer fitted with a paddle attachment and beat the butter at medium speed for a minute then with the mixer still running slowly add the granulated sugar and continue to beat until light and fluffy, about 3-4 minutes. 
• Add the eggs, one at at time, beating until fully incorporated and scraping down the bowl after each addition. 
• Add the brandy if using and the vanilla extract and mix.
• In a separate bowl, combine the all-purpose flour, cake flour, baking powder, baking soda and salt and whisk well to combine.
• You will be alternating adding the sour cream and flour mixture to the butter/egg mixture.
• With the mixer on low speed, add the first 1/3 of the flour mixture to the butter mixture and beat slowly until just combined.  Add 1/2 of the sour cream and mix then the second 1/3 of flour and mix then the remaining 1/2 of sour cream and mix then scrape down the bowl before adding the final 1/3 of the flour and mix just until combined. 
• Scrape down the bowl again to ensure all of the ingredients are mixed down to the bottom of the bowl. 
• Carefully spread the batter over the prepared pan with the apricots and smooth the top. 
  
• Put the cake pan on a rimmed baking sheet in case of overflow and place into the preheated oven.
• Bake for approximately 60 minutes then test with a skewer. If the skewer comes out cleanly then the cake is done if not bake for an additional five minutes and test again. Place the finished cake on a rack and let cool for about 15 minutes. 
• Run a small knife around the edge of the pan to loosen the cake then place a flat plate over the cake pan and invert the cake onto the plate. Allow the cake to sit upside down for a few minutes before trying to remove the pan very carefully so no fruit sticks to the pan. If it does gently take that piece and replace it on the cake. Carefully slide the cake back onto the cooling rack and let it cool completely to store or until just warm to serve. The cake will keep for a couple of days covered at room temperature or wrapped in plastic wrap in the fridge for a week. Allow the cake to come to room temperature or reheat it for 10 minutes at 350°F/180°C before serving with ice cream or whipped cream.