Apricot Upside Down Cake
Serves 1
Directions
- 1Butter a 9-inch cake tin.
- 2Butter a 9-inch cake tin.
- 3Butter a 9-inch cake tin.
- 4Melt 4 tablespoons of butter in a bowl.
- 5Melt 4 tablespoons of butter in a bowl.
- 6Melt 4 tablespoons of butter in a bowl.
- 7Add 1/2 cup of packed brown sugar, 1/2 teaspoon of cardamom, and some kosher salt to the melted butter.
- 8Add 1/2 cup of packed brown sugar, 1/2 teaspoon of cardamom, and some kosher salt to the melted butter.
- 9Add 1/2 cup of packed brown sugar, 1/2 teaspoon of cardamom, and some kosher salt to the melted butter.
- 10Mix the butter, brown sugar, cardamom, and salt all together.
- 11Mix the butter, brown sugar, cardamom, and salt all together.
- 12Mix the butter, brown sugar, cardamom, and salt all together.
- 13Spread the mixture evenly on the bottom of the buttered cake tin.
- 14Spread the mixture evenly on the bottom of the buttered cake tin.
- 15Spread the mixture evenly on the bottom of the buttered cake tin.
- 16Slice open the apricots and remove the pits.
- 17Slice open the apricots and remove the pits.
- 18Slice open the apricots and remove the pits.
- 19Arrange the halved apricots, cut-side down, gently inside the cake tin on top of the butter-sugar mixture.
- 20Arrange the halved apricots, cut-side down, gently inside the cake tin on top of the butter-sugar mixture.
- 21Arrange the halved apricots, cut-side down, gently inside the cake tin on top of the butter-sugar mixture.
- 22Preheat oven to 350 degrees Fahrenheit.
- 23Preheat oven to 350 degrees Fahrenheit.
- 24Preheat oven to 350 degrees Fahrenheit.
- 25Add granulated sugar and cardamom seeds to a blender and blend until fine.
- 26Add granulated sugar and cardamom seeds to a blender and blend until fine.
- 27Add granulated sugar and cardamom seeds to a blender and blend until fine.
- 28In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, kosher salt, and baking soda.
- 29In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, kosher salt, and baking soda.
- 30In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, kosher salt, and baking soda.
- 31In a separate bowl, add the 2 eggs, full-fat Greek yogurt, extra-virgin olive oil, vanilla extract, and the sugar-cardamom mixture.
- 32In a separate bowl, add the 2 eggs, full-fat Greek yogurt, extra-virgin olive oil, vanilla extract, and the sugar-cardamom mixture.
- 33In a separate bowl, add the 2 eggs, full-fat Greek yogurt, extra-virgin olive oil, vanilla extract, and the sugar-cardamom mixture.
- 34Whisk the wet ingredients together until well combined.
- 35Whisk the wet ingredients together until well combined.
- 36Whisk the wet ingredients together until well combined.
- 37Combine the wet and dry ingredients by alternating adding the dry mixture into the wet, then the milk.
- 38Combine the wet and dry ingredients by alternating adding the dry mixture into the wet, then the milk.
- 39Combine the wet and dry ingredients by alternating adding the dry mixture into the wet, then the milk.
- 40Mix until a smooth batter forms.
- 41Mix until a smooth batter forms.
- 42Mix until a smooth batter forms.
- 43Pour the cake batter over the apricots in the prepared cake tin.
- 44Pour the cake batter over the apricots in the prepared cake tin.
- 45Pour the cake batter over the apricots in the prepared cake tin.
- 46Smooth the top of the batter with a spatula.
- 47Smooth the top of the batter with a spatula.
- 48Smooth the top of the batter with a spatula.
- 49Bake the cake in the preheated oven.
- 50Bake the cake in the preheated oven.
- 51Bake the cake in the preheated oven.
- 52Once baked, carefully invert the hot cake onto a serving plate.
- 53Once baked, carefully invert the hot cake onto a serving plate.
- 54Once baked, carefully invert the hot cake onto a serving plate.
- 55Brush the top of the cake with honey to give it a gorgeous shine.
- 56Brush the top of the cake with honey to give it a gorgeous shine.
- 57Brush the top of the cake with honey to give it a gorgeous shine.
- 58Serve with full-fat Greek yogurt or Labneh.
- 59Serve with full-fat Greek yogurt or Labneh.
- 60Serve with full-fat Greek yogurt or Labneh.
Ingredients
- 4 tablespoons Unsalted butter
- 4 tablespoons Unsalted butter
- 4 tablespoons Unsalted butter
- 0.5 cup Light brown sugar
- 0.5 cup Light brown sugar
- 0.5 cup Light brown sugar
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Ground cardamom
- 0.25 teaspoon Ground cardamom
- 0.25 teaspoon Ground cardamom
- 12 Medium apricots
- 12 Medium apricots
- 12 Medium apricots
- 1 cup Granulated sugar
- 1 cup Granulated sugar
- 1 cup Granulated sugar
- 3 Cardamom pods
- 3 Cardamom pods
- 3 Cardamom pods
- 2 cups All-purpose flour
- 2 cups All-purpose flour
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Salt
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking soda
- 0.5 cup Extra-virgin olive oil
- 0.5 cup Extra-virgin olive oil
- 0.5 cup Extra-virgin olive oil
- 0.333 cup Full-fat Greek yogurt
- 0.333 cup Full-fat Greek yogurt
- 0.333 cup Full-fat Greek yogurt
- 2 Large eggs
- 2 Large eggs
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Vanilla extract
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 0.5 cup Whole milk
- 0.5 cup Whole milk
- 2 tablespoons Honey
- 2 tablespoons Honey
- 2 tablespoons Honey
Equipment
9-inch cake tinBlenderMixing bowlWhiskSpatulaOven
Tips
- Cardamom and apricot are a match made in heaven.
- This cake isn't too sweet, so it can be enjoyed any time of the day.
- When placing apricots in the cake tin, put them cut-side down to showcase the inside of the apricot.
- Release the cake from the tin while it's hot for easier removal.
- Can substitute apricots with cherries or peaches.