Description
A delightful treat that combines the sweet, tangy flavor of apricots with the nutty richness of almonds, perfect for special occasions or cozy afternoons.
Ingredients
Scale
- 6 ripe apricots, halved and pitted
- 1/2 cup (100 g) sugar (for caramelizing apricots)
- 1/4 cup (60 g) unsalted butter
- 1/2 cup (100 g) sugar (for the cake batter)
- 1/2 cup (50 g) almond flour
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
- 1/4 cup (30 g) sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Melt the butter in a medium saucepan, add sugar, and stir until dissolved. Add apricots and cook for about 5 minutes.
- Arrange the apricots in a single layer in the bottom of the prepared cake pan.
- In a large bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- In another bowl, beat sugar and eggs until light and fluffy, then add milk and vanilla extract.
- Combine the dry ingredients with the wet ingredients, stirring until just combined.
- Pour the batter over the apricots and sprinkle sliced almonds on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then invert onto a serving plate.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- For a dairy-free version, use coconut oil instead of butter.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- To make it vegan, use flax eggs and plant-based butter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Apricot Almond Cake, Upside Down Cake, Dessert, Baking