Best 2 Apricot Pecan Upside Down Cake Recipes
Indulge in a delightful treat with our Apricot Pecan Upside-Down Cake, a culinary masterpiece that tantalizes the taste buds with its unique combination of flavors and textures. This delectable cake features a moist and fluffy vanilla cake base, topped with a layer of caramelized apricots and crunchy pecans, creating a symphony of sweet and nutty flavors. As you savor each bite, the juicy apricots and toasted pecans complement the soft and tender cake, resulting in an explosion of taste and texture. This recipe is a perfect blend of classic and contemporary, making it an ideal dessert for any occasion. Additionally, we offer variations of this classic, including a gluten-free version for those with dietary restrictions, a vegan version for those following a plant-based lifestyle, and a boozy version infused with apricot liqueur for those looking for an extra kick. With step-by-step instructions and detailed ingredient lists, these recipes cater to bakers of all levels, ensuring success in creating this irresistible dessert.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON SPICED APRICOT PECAN UPSIDE-DOWN CAKE
Apricots drenched in caramel and ground pecans and cinnamon in the batter make this cake the sophisticated cousin of the classic pineapple upside-down cake.
Provided by Food Network Kitchen
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top.
- Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl.
- Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.
APRICOT-PECAN UPSIDE-DOWN CAKE
Categories Cake Fruit Dessert Bake Apricot Cherry Pecan Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make topping
- Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.
- Make cake
- Whisk flour, baking powder, nutmeg and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients alternately with milk in 3 additions.
- Spoon batter over apricots. Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes. Place plate over pan; invert cake onto plate. Gently lift off pan.
- Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds. Pour syrup over cake. Serve warm with whipped cream
Tips:
- Prep your cake pan in advance. Make sure your 9-inch round cake pan is greased and floured, or lined with parchment paper, before you start making the cake batter. This will help the cake come out of the pan easily after baking.
- Use ripe apricots. Ripe apricots will be soft and fragrant. If your apricots are not ripe, you can place them in a paper bag with a banana for a few days to help them ripen.
- Toast the pecans. Toasting the pecans will bring out their flavor and make them more fragrant. You can toast the pecans in a toaster oven or in a skillet over medium heat.
- Don't overmix the batter. Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This will take about 45-50 minutes. Don't overbake the cake, or it will be dry.
- Let the cake cool completely before inverting it. This will help prevent the cake from breaking.
Conclusion:
Apricot pecan upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy apricot filling and a crunchy pecan topping. It's sure to be a hit with everyone who tries it!
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