Thyme Apricot Upside-down Cake
This Apricot Upside-Down Cake features tender, caramelized apricots infused with a hint of thyme, creating a perfect balance of sweet and savory. Topped with a moist, buttery cake, it's an elegant dessert with a unique twist.
Ingredients
- 150 gr all-purpose flour
- 150 gr cornmeal
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp fresh thyme finely chopped or 1/2 tsp dried thyme
- zest of 1 lemon
- 3 eggs
- 100 gr butter melted
- 100 gr sour cream
- 200 gr caster sugar
- 1 tsp vanilla extract
- 500 gr apricots
For the sugar syrup:
- 100 gr packed brown sugar
- 50 gr butter
Instructions
- Preheat the oven to 180°C/356°F.
- Slice the apricots in half and remove the pit.
- Place the brown sugar and butter in a cast iron skillet. Melt on low heat until the sugar has completely dissolved.
- Arrange the sliced apricots face down over the sugar syrup. Allow to cook on low for another 2-3 minutes then remove and set aside.
- For the cake mixture, whisk together the dry ingredients in a bowl: flour, cornmeal, baking soda, baking powder, salt, fresh thyme and lemon zest.
- In another bowl, whisk together the eggs, sugar, sour cream, melted butter, and vanilla. Add the wet mixture to the dry and stir until smooth. Pour into the skillet over the apricots.
- Bake in a preheated oven for 25-30 minutes or until a skewer comes out clean. Serve with vanilla ice cream or Greek yogurt.
Notes
- If you don’t have a cast iron skillet, use a 22 cm (8.5 inches) round cake tin lined with parchment paper. Melt the sugar and butter for the syrup in a pan, pour it in the cake tin and arrange the apricots over the top.
- Place in a preheated oven, 180 °C/356 °F, for 5 mins. Remove and continue with the recipe as directed above.
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