APRICOT & ALMOND UPSIDE-DOWN CAKE

Apricots were in abundance at our local grocery store and to be quite honest it is the only stone fruit that we rarely eat. I couldn't really tell you why, probably because I find then too sweet and prefer to wait for the local peaches and nectarines to come in season. However, when I saw these delectable little jewels I couldn't resist picking some up and trying the recipe that was featured in our LCBO magazine.

The apricots were tart and very fragrant and are truly lovely combined with an almond based cake,making a perfect ending to an early summer meal.

1. 
   
   175 ml unsalted butter, divided
2. 
   
   125ml light brown sugar
3. 
   
   500g apricots, quartered
4. 
   
   200g almond paste
5. 
   
   125ml sugar
6. 
   
   4 lg eggs
7. 
   
   2ml grated lemon rind
8. 
   
   125ml flour
9. 
   
   2 ml baking powder
10. 
    
    1ml salt

Pre-heat oven to 350 degrees.  Butter a 9" cake pan and line bottom with parchment paper.

Place 50ml butter in a small pot over medium low heat.  Add brown sugar and stir until sugar is melted.  Spread sugar mixture in a thin layer on the bottom of cake pan.  

Lay apricot in a decorative pattern over top of mixture.

Combine almond paste and remaining 125ml of butter in a bowl and beat until mixture is completely smooth.

Add sugar and continue to beat until light and fluffy.  

Add eggs 1 at a time. 

Add lemon rind and stir to combine.

Combine flour, baking powder and salt, stir with a fork to combine. 

 Add flour mixture to almond mixture and beat just until flour is absorbed.  Scrape batter over apricot, use spatula to smooth top.  

Bake for 1 hour or until top is deeply browned and caramel is bubbling up around sides of the pan.

Allow to cool for 10 mins. 

 Run the edge of a knife around the inside of the pan to loosen cake then invert onto a rack to cool or onto a serving plate if serving warm.

Serves 8.