Upside Down Cake
Apricot Brown-Butter Upside Down Cake
We’re loving this upside down cake recipe we learned from our teacher Chef Charles Holmes. The brown butter gives this cake a nutty flavor, along with the almond flour. We used a few plums along with our apricots this time. This is the season for stone fruits, plums, cherries, apricots and peaches. You can substitute almost any firm fruit you love to eat in this recipe. We like to eat this cake while its still warm, and it is really, really good with vanilla bean ice cream.
This recipe requires an adult grown up helper with you at all times!
Ingredients:
9 Tbs. unsalted butter
1 1/2 cups confectioner’s sugar
3/4 cup + 2 Tbs. almond flour
1/4 cup + Tbs. flour
3/4 tsp. baking powder
1/2 tsp. salt
6 large egg whites
2 Tbs. sugar
7 to 10 apricots halved, pits removed
Directions:
Preheat oven to 400 degrees.
In a small sauce pan, cook 8 Tbs. of the butter over medium heat until nutty smelling and the milk solids turn deep golden brown, about 4 minutes. Cool to room temprature.
Combine confectioner’s sugar, almond flour, flour, baking powder and salt in a bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed for 30 seconds. Add the egg whites and mix until combined. Add the brown butter and mix on medium speed for 30 seconds. The batter should be thick. Refrigerate batter while preparing the pan.
Sprinkle the 2 Tbs. of sugar evenly over the bottom of a 10 inch heavy bottom saute’ pan. Cook over medium heat until the sugar is deep and golden brown, moving the skillet around the flame to evenly brown. Swirl in the remaining 1 Tbs. butter to coat the saute’ pan. Turn off heat.
Put the apricots into the pan, cut side down, fitting as many as possible side by side without overlapping. Working quickly pour batter over apricots and immediately put saute’ pan in the oven. Reduce the oven temprature to 350 degrees and bake until the cake is golden brown and just set, 35 to 40 minutes.
Let set for 5 minutes and invert onto a cutting board or serving platter.
Related Posts :
We made this for our lunch at the barn party with leftover chicken we had! Our mom made these for family at our 1st birthday party. We have them often because its great to use leftovers in and they are so cute to serve ...
Breakfast Bread Pudding is savory, which means it is not sweet. That does not mean it is not a treat. This bread pudding puffs up in the dish like a cupcake rises. It is really easy for kids to make because you assemble a ...
This recipe got its name by the colorful veggies on top - we think they look like confetti! Crunchy, crispy vegetables with the sweet taste of poppy seed dressing on top of a bed of couscous. We brainstormed this recipe t ...
This is one of our recipes that our big sister is absolutely crazy about! We love it too! The inside is so soft and cheesy, and the top is golden and a tiny bit crunchy. This Cauliflower Au Gratin recipe can make anyone l ...
