Apricots anyone? Basically a fancy way of saying apricot upside down cake, Apricot Cake “Tatin” is my most recent baking experiment gone very good! Inspired by a Barefoot Contessa Plum Cake Tatin, this sweet and somewhat tart stone fruit brings contrast to a traditionally sweet and syrupy dessert. Serve warm with vanilla ice cream and you’ve got yourself a slice of flavor heaven, perfect for summer.
{photos by Freutcake}
Apricot Cake Tatin– Adapted from Barefoot Contessa Plum Cake Tatin
6 tablespoons unsalted butter, at room temperature, plus extra for greasing the dish
10 -12 apricots, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F; generously butter a 9-inch glass pie dish and arrange the apricots in the dish, cut side down. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don’t stir. Pour evenly over the apricots. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. Pour the cake batter evenly over the apricots and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apricot sticks, ease it out and replace it in the design on top of the cake. Enjoy!
Stephanie @ henry happened says
That looks delish! I love apricots but am never quite sure what to do with them. 🙂
freutcake says
I agree! There aren’t many apricot recipes out there.
Please Note says
I love apricots SO MUCH! I have to try this!!
Lane Culpepper says
OH NOM NOM NOM!
Stefanie Brown (@stefanie121683) says
I made this today and it is delicious!
Karen Conner says
Are these fresh apricots? Do you think it wold work with dried ( rehydrated) or canned?
Leah Bergman says
These were made with fresh apricots. I haven’t tried it with dried (rehydrated) or canned but I’m guessing it might work with canned if they aren’t in a syrup. It might make your cake a bit wet so dry them a bit first? Let me know how it turns out.
Christy says
Did you leave the peels on? I want to try making this tomorrow.
Leah Bergman says
Yes! Just leave the skin on. Enjoy!
Jenny says
So, I made this last night. I didnt have a candy thermometer or all purpose flour. I hoped I heated the sugar/water enough and used wheat flour. It turned out soooo yummy! Thank you!
Leah Bergman says
That’s great to hear! Don’t you just love when a recipe works out with modifications? Enjoy.
Naomi says
So, I just made this and I brought it up to 360 on the stove and I was wondering how your syrup turned out. 302 it hard crack and at 360 I had full on solid candy when I poured it over the apricots. Ha ha! Oh man. It’s in the oven right now so hopefully the batter will soften it up. Any thought? It looks delicious I’m just worried I took it to high and no one will be able to chew it.
Leah Bergman says
I didn’t have a problem with the syrup being hard, in fact it melts into the cake and become liquid while baking. I hope the recipe turns out for you! Please let me know how it works. I follow this original recipe exactly and it’s always delicious: http://bit.ly/1J3WY6q
Maureen says
Amazing! A keeper for sure!
Leah Bergman says
So glad you liked it!
Leena says
Is your syrop becomes hard when poured over fruit? Mine did 😮 I don’t have candy thermometer. How long do you keep it on the stove until it turns out amber color. Maybe I over did it :о oh well… In the oven. Will see how it turns out.
Leah Bergman says
Hi Leena, How did the cake turn out? It’s been a while since I made this recipe last but I do seem to remember the syrup hardening up after pouring but melting into the cake as it baked. Did that happen with yours? Hope it was delicious!
Bronwyn says
It worked perfectly and is delicious! Thank you. What a great way to use up spare apricots and I’m quite keen to try this with other fruit too.
Leah Bergman says
Yay! I’m glad you loved it as much as I do.