Apricots glazed in vanilla scented honey create a gorgeous sticky sweet topping for this cake. The pistachio meal balances the cake flavors perfectly and is a lovely change from almond meal.
I have such a weakness for upside-down cakes.
They are homemade and comforting and yet totally gourmet. And so very easy to make (and eat). This one’s a favorite. Upside-down cakes get their very own category here on The Answer Is Cake.
This Apricot and Pistachio Upside-Down Cake is originally from a blog called No Tea After 12 but that site seems to have disappeared. I always get a little sad when a blog I like vanishes, but I guess people’s lives move on and priorities and interests change. In order not to lose this recipe forever, I have reproduced it below.
- ¾ cup / 115g shelled pistachios
- 1 cup / 100g all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup / 120ml milk
- 4oz / 115g unsalted butter
- ¾ cup / 145g granulated sugar
- 3 large eggs
- 5-6 large apricots, sliced into ⅓ inch, even slices
- 1.7oz / 50g unsalted butter, at room temperature
- 2 tablespoons honey
- ½ cup / 100g light brown sugar
- ¼ teaspoon vanilla extract
- To make the schmear: In a small bowl combine the butter, sugar, honey, and vanilla. Spread about ⅓ of a cup onto the bottom of a 9-inch / 22cm round silicone cake pan. You will have a little bit leftover but it will keep in the fridge or can be frozen.
- Starting from the outside edge of the pan, place the sliced apricots in a circle, overlapping each other. The idea is to make sure they are tightly packed over the entire bottom of the pan. Make a second circle of apricots inside the outer ring, again overlapping carefully. And make a third, smaller circle in the middle of the pan.
- To make the cake, preheat the oven to 350f / 180c. In a food processor, grind the pistachios until very finely ground. In a medium-sized bowl combine the sifted flour, baking powder, pistachios, nutmeg, and salt.
- In a separate measuring jug, combine the milk and the vanilla.
- In a large bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each egg. While mixing on low speed, add the flour mixture in two or three batches, alternating with the milk.
- Spread the batter over the apricots and bake for 45 - 50 minutes, or until a toothpick comes out clean. If the cake looks like it is going too brown, cover it with aluminium foil for the last 10 minutes of baking.
- Allow the cake to cool in the pan for 5-10 minutes and put your serving plate on the top of the cake pan and flip upside-down to serve right-side up.
- Makes 1 cake, 8-10 servings.