Apricot Almond Upside Down Cake

The runner-up recipe for 2004 in the san francisco chronicle, adapted by janet fletcher from a recipe from pastry chef sasha crehan. try to find blenheim apricots as they are more fragrant. peeled, fresh peaches are a good substitute.

Steps

Preheat oven to 325 degrees.

Butter the bottom and sides of a 9-inch diameter , 2-inch deep round cake pan and line the bottom with parchment paper.

Scatter the brown sugar evenly over the bottom of the pan , patting it into a thin layer.

Arrange the apricot halves cut-side down on the brown sugar.

Sift together the flour , baking powder and salt.

Using an electric mixer , cream the butter and sugar.

Add the almond paste a little at a time , beating until creamy.

Add the eggs one at a time , beating well after each addition.

Beat in the orange zest , vanilla and almond extract.

On low speed , add the dry ingredients , mixing just until blended.

Pour the thick batter over the apricots , spreading it evenly.

Bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan , 45 to 55 minutes.

Let cool on a rack for 30 minutes , then invert onto a serving platter.

Serve warm or at room temperature , with whipped cream if des.

Ingredients

light brown sugar, apricots, all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, almond paste, extra-large eggs, orange, zest of, vanilla, almond extract