When my favorite apricots are in season, this apricot cake is the first on my baking list. Pretty basic upside down fruit cake , except this one is very soft , almost melting in your mouth ,with a little tanginess from apricots. A real treat for apricot lovers ,and the apricot cake itself looks just gorgeous and so appetizing.
This same cake can be made with sliced apples,plums ,nectarines or peaches.
When choosing fruit for the cake ,make sure they are not too ripe so they don’t produce too much juice and make the cake soggy .
Enjoy the recipe and happy baking!
70 grams unsalted butter , plus a little extra for greasing the pan
1 and 2/3 cups of sugar , Divided*
1/3 cup water
10-12 medium size apricots, or as many as you need to cover the bottom of the pan
2 Large eggs, at room temperature
1/3 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners’ sugar for dusting
Preheat the oven to 350°F
Generously butter a 9-inch pie dish and arrange the apricots in the dish
Slice the apricots in half and place the cut side up
Start by making the caramel ,sugar syrup
Combine 1 cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360°F on a candy thermometer
Swirl the pan but don’t stir
Pour evenly over the apricot slices
Lower the speed and beat in the eggs 1 at a time
Add the sour cream, zest, and vanilla and mix until combined
Sift together the flour, baking powder, and salt, add to the butter- eggs mixture in 2 batches
Mix until combined
Pour the cake batter evenly over the apricot slices
Bake 40-45 minutes, or until a cake tester comes out clean
Cool for 15 minutes, then put the cake onto a flat cake plate
Dust with confectioners sugar before serving