apricot almond upside down cake (gluten-free)

This is a Sunday afternoon kind of cake. It’s insanely delicious, comes together in no time, and you can use whatever stone fruit you have on hand. I used black apricots, also called apriums, a cross between an apricot and a plum. They have the gorgeous color of a plum with the slightly acidic tartness of an apricot and they’re perfect with the almond cake base. I love the almond paste in this, it lends an intensely almond flavor to the cake.

My perfect Sunday looks like spending a few hours in the garden followed by a slow dinner and this cake. The simplicity and ease of it feels very summer, it’s perfect for a picnic or al fresco dinner but it’s fancy enough to finish off a dinner party, too.

This recipe is adapted from the New York Times cookbook, one of my favorite go-to’s for classic recipes.

5.0 from 1 reviews

apricot almond upside down cake

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Serves: 8-10 servings

Ingredients

• 5 apricots, pitted and cut into ¼-1/2 inch thick slices
• 3 tablespoons brown sugar
• 1 cup sour cream
• 1 teaspoon baking soda
• 2 cups (240 grams) gluten free all-purpose flour (I use Bob's Red Mill 1 to 1 flour)
• ½ teaspoon kosher salt
• 2 sticks (1/2 lb) unsalted butter, softened
• 1½ cups (300 grams) granulated sugar
• 7 oz almond paste
• 4 egg yolks, room temperature
• 1 teaspoon almond extract

Instructions

1. Preheat the oven to 350 degrees Fahrenheit
2. Line a 9-inch cake pan with parchment paper, then butter the pan and the parchment liner. Arrange the apricots in concentric circles on the parchment round, then sprinkle with the brown sugar.
3. Combine the sour cream and baking soda, stir, and set aside.
4. Whisk the flour and salt together in a large bowl and set aside.
5. In the bowl of a food processor or high powered blender, blend the butter and sugar together until pale and fluffy. Add the almond paste in bits, pulsing until smooth.
6. Add the egg yolks one at a time, blending after each addition, then add the almond extract and sour cream mixture and blend.
7. Fold the almond paste mixture into the flour and salt until combined, then pour the batter into the pan and smooth with a spatula.
8. Bake for 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean. Place the pan on a cooling rack for 5 minutes, then run a knife around the edge and invert onto a cake plate. Peel off the parchment paper and allow it to cool. Serve warm or at room temperature. Keeps for 3 days wrapped in plastic wrap, stored at room temperature.

3.3.3077

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