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
Topping:
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
Cake:
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 egg
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.
It’s beautiful!
Thanks Pinky (I’m afraid I haven’t figured out your real name yet!)– so good to hear from you. You buffalo meatballs like just great!!
It’s Lacey 🙂 Thank you!!
Hi there Lacey!!
Lovely pictures (and cake!) as ever. Your comment about British accents and fancy cakes made me giggle! I love the Great British Bake Off – it’s all anyone talks about every time it’s on – didn’t realise it had caught on across the pond!
We are big fans of British tv in our family. And our son-in-law Brian, is a master at downloading all kinds of BBC programs. And it’s true– British people just always sound so smart! Fun to hear from you Becca! xo
The BBC is the best (but I’m biased)! x
You may be biased, but it’s true– best programing we get comes from the BBC. I’ll keep watching here… xox
That is just the perfect cake for this time of the year and for a nice cup of tea or coffee! It looks beautiful, too 😊
Hi Daisy–Thanks— I hope this finds you feeling so much better– clear and less pained. And how is the quilt coming along?? take care. xo
I’m done with the first baby quilt, now working on the second one for my other grand baby. 🙂
Whoa– you’re on it! Are you doing to same adorable little squares pattern? We have a baby coming in October in the family, so it’s time for me to start planning a quilt. Happy sewing! xox
Yummmmmm! So divine
Gee Lina, thanks.
Love apricots, what a lovely cake.
Hey Suzanne– thanks, thanks. Love your noodles post! xo
Your group of Monday friends must be thrilled to taste your original variety of homemade treats!
HI Marcia! yep, we just mostly love being together. We’ve been meeting and talking and praying together for about 20 years, every Monday night. They’re my lifeline…
I love that show,. I have to say, I have never tried making an upside down cake. I may just have to try with this version. -Kat
Hi Kat– It’s great because it’s so easy– no frosting, but I do love a big bowl of whipped cream on the side. This is the upside down cake from my old Betty Crocker cookbook (Do you have one of those?) It calls for pineapple–the classic– but you can use all kinds of fruit… Hope your week ahead looks great! xox