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Gluten-free mini upside down cakes are moist and tender from the apricot jam and almond flour, then finished with a slice of apricot. | justalittlebitofbacon.com
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Gluten-Free Apricot Upside Down Cakes

Gluten-free mini upside down cakes are moist and tender from the apricot jam and almond flour, then finished with a slice of apricot.
Course Dessert
Cuisine Italian
Keyword apricot cake, gluten free cake, upside down cakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cakes
Calories 200kcal
Author justalittlebitofbacon

Ingredients

  • 4 tbsp unsalted butter
  • 6 tbsp brown sugar
  • 3 apricots
  • 2 cups (6 oz) almond flour
  • 1 tsp baking powder
  • 1/2 tsp table salt
  • 1/2 tsp ground cinnamon
  • 3 eggs
  • 1/2 cup apricot jam
  • 2 tsp orange zest
  • 2 tbsp orange liqueur

Instructions

  • Preheat oven to 325F. Butter a 12-well standard muffin tin.
  • In a medium sauce pan over medium heat, melt the butter. Add the sugar and stir until the sugar is melted and the butter and sugar are well combined into a sauce. Divide the sauce among the 12 wells of the muffin tin.
  • Fill a bowl with ice water. Bring a large pot of water to a boil. Drop in the apricots and let them boil for 1 minute. Immediately transfer them to the ice water. Once they are cool, peel off the skins. Carefully cut each apricot in half (THEY ARE SLIPPERY!) and remove the pit, and then slice each half into two round slices. Each apricot will yield 4 slices. Put one slice into the bottom of each muffin well.
  • In a medium bowl, mix together the flour, baking powder, salt, and cinnamon.
  • In a large bowl, whisk the eggs vigorously until they are light colored and frothy and full of tiny bubbles. Whisk in the jam and zest, then whisk in the orange liqueur. Add the dry ingredients and whisk in.
  • Divide the batter among the muffin wells. Tap the tin sharply a few times to help the batter settle to bottom and remove air pockets around the apricot slice. Bake the cakes for 18-22 minutes.
  • Transfer the tin to a cooling rack and let the cakes rest for about 10 minutes. Run a knife or spatula around the edge of cake to loosen it from the muffin tin. Then carefully invert the tin onto the cooling rack by putting the cooling rack over the top of the tin and then flipping them both over. Serve cakes as is, or with any combination of orange liqueur, powdered sugar, and vanilla ice cream.

Notes

  • Whipping the Eggs: It is important to whisk the eggs until they are light. This keeps the cakes from being heavy and dense.
  • Liqueur Substitution: If you don't have or don't want to use liqueur in the recipe, substitute an equal amount of orange juice.
  • Be Careful with the Apricots! The peeled apricots are SLIPPERY. To make the slices completely even, you can trim the rounded top off the end slices and use that to fill in the hole in the inner slices (where the pit was).
  • Recipe Timing: To save time, make the sauce while the water is coming to a boil for the apricots.
  • Almond Flour: Almond flour is available in many supermarkets, or from Amazon.

Nutrition

Calories: 200kcal