Hello there– Last week at Ani’s house, we slumped onto the couch after dinner and turned on “The Great British Bake Off.” All those British accents made their cakes seem so much more fancy! And the first challenge was to bake an upside down cake. One of my favorites!
— It made me want to head to kitchen and whip one up. So when I did get back home to our own kitchen a week later, that’s just what I did– Made it for the the Monday friends who come in every week. It’s such a simple cake. Just put it together, bake it and you’re done. No frosting or fuss involved. And here it is…
APRICOT ALMOND UPSIDE DOWN CAKE
2 14 oz. cans of apricots*
1/2 cup whole toasted almonds, cut in half
1/4 cup butter, melted
1/2 cup brown sugar
1 1/2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup canola oil
1 tsp. amaretto (or vanilla)
You start with the topping. First spray a 9 or 10″ round baking dish** with cooking spray. Then coat it with the melted butter, tipping the pan to cover all the bottom surface with the butter. Sprinkle the brown sugar evenly over the butter. Distribute the almonds over all of that. Strain the canned apricots to get rid of all the juice from the can. Then arrange the apricots cut side down over the almonds and set the baking dish aside for a bit.
To make the cake, stir together the flour, sugar, baking powder and salt in a mixing bowl. Then mix in the milk, oil, egg and amaretto (or vanilla). Stir just until it’s all blended and then pour it evenly over the apricots etc. in the baking dish.
Pop it into a 350 degree oven for 35 to 40 minutes, until it is cooked through so that a toothpick inserted comes out clean.
Then there is one little tricky part. Take the serving plate you are using to serve the cake and set it upside down over the hot cake. Tip the whole thing over– upside down! The cake may fall down onto the plate, but usually I have to take a knife and lift up the baking dish just slightly and the cake detaches from the pan and falls to the serving plate.
It’s delicious eaten warm. Or save it for desert with a big scoop of ice cream or whipped cream. Bon appetit!
* You can use fresh apricots (about 10), halved and seeded, but this time of year all I have is canned and they work just fine.
** I used a glass tart pan.