Apricot Upside-Down Cake

Directions

• Step 1 Preheat oven to 350 degrees F. and prepare a 9-inch round cake pan by greasing it liberally and flouring it.
• Step 2 Prepare the topping by combining melted butter, brown sugar, cinnamon and 1/4 t. salt in a bowl. Spread this mixture evenly on the bottom of your prepared pan. Slice apricots in half and arrange halves on top of the topping. The halved apricots should be arranged cut side down in the pan. Set aside while you prepare the cake batter.
• Step 3 To prepare the cake batter, sift the flour and almond flour together in a bowl, breaking up any clumps that don’t fit through the sieve. Whisk baking powder and salt into this mixture. Set aside.
• Step 4 Using the large bowl of your stand mixer (or an electric hand mixer), beat the butter and sugar together until it is creamy. This will take 2 or 3 minutes. Add the vanilla extract to this mixture. Then add the eggs one at a time, mixing until your batter is smooth. Using a rubber spatula, scrape down the sides of your bowl.
• Step 5 Add 1/3 of the flour mixture to your batter. Then, add 1/2 of the milk, mixing to combine. Continue mixing the flour and milk using these proportions. Scrape down the sides of your bowl occasionally as you do this. Mix the ingredients until they are well combined but be careful not to over-mix.
• Step 6 Spread the batter evenly on top of the apricots in your pan. Bake until the cake is firm and golden brown on top. A toothpick inserted in the top of the cake should come out clean. The time you need to bake your cake depends upon your oven. My cake took 45 minutes but the original recipe called for 35 minutes. Remove the cake from the oven and let it cool on a rack for 5 to 10 minutes. Run a knife around the edge of the pan to be sure your cake will release cleanly from the pan when you invert it onto a serving plate. Invert the cake onto a serving plate. Some of the topping will run down the side of the cake.