Apricot Almond Upside Down Cake (Gluten-Free)

Ingredients

• 5 apricots, pitted and cut into ¼-1/2 inch thick slices
• 3 tablespoons brown sugar
• 1 cup sour cream
• 1 teaspoon baking soda
• 2 cups (240 grams) gluten free all-purpose flour (I use Bob’s Red Mill 1 to 1 flour)
• ½ teaspoon kosher salt
• 2 sticks (1/2 lb) unsalted butter, softened
• 1½ cups (300 grams) granulated sugar
• 7 oz almond paste
• 4 egg yolks, room temperature
• 1 teaspoon almond extract

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Using parchment paper, line a 9-inch cake pan, then grease both the pan and the parchment liner. Sprinkle the brown sugar over the apricots in concentric circles on the parchment circular.
3. Stir together the sour cream and baking soda, then put it aside.
4. In a large mixing bowl, combine the flour and salt and put aside.
5. Blend the butter and sugar together in a food processor or high-powered blender until pale and fluffy. Pulse the almond paste in small batches until smooth.
6. One at a time, add the egg yolks, mixing after each addition, then add the almond extract and sour cream mixture, blending after each addition.
7. Pour the batter into the pan and smooth with a spatula after folding the almond paste mixture into the flour and salt until incorporated.
8. Bake the cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack for 5 minutes, then transfer onto a cake plate using a knife around the edge. Allow the parchment paper to cool before removing it. Warm or at room temperature is OK. Wrapped in plastic wrap and kept at room temperature for 3 days.

Source: oh honey bakes

Don’t miss interesting posts on Famousbio