Mini Apricot Ginger Upside-Down Cake

May 29

May 29 Mini Apricot Ginger Upside-Down Cake

Here’s a perfectly sized little beauty designed for those days when you have cake cravings but don’t want to end up with a bunch of leftovers staring at you all week. This 6-inch number is crowned with a pinwheel of caramelized apricot slices and diced candied ginger for that surprise bit of sweet heat when you take your first bite. This brown sugar and buttermilk cake has a melt-in-your-mouth texture, and is sweet and tart and spicy and fruity all at once.

The trick with upside down cakes can be removing it from the pan cleanly. I’ve provided detailed notes below on how to prepare the pan to set you up for success. Also, don’t be put off by the buttermilk if you don’t have any at home, I’ve included instructions below how to easily make your own using whole milk and white vinegar.

Enjoy this upside-down cake with a scoop of No-Churn Apricot Pistachio Ice Cream for a more “full-bodied” experience.

Topped with even more fresh apricot and chopped pistachios (Photo by Daniel Marks)

Apricot Ginger Upside-Down Cake Recipe:

Yield:
1, single layer 6-inch cake
(Make a 9-inch cake by doubling the recipe and increase the bake time by approximately 10 minutes)

Difficulty:
Easy

Ingredients:

Topping:

21 grams unsalted butter
50 grams light brown sugar
1 tsp candied ginger, diced
1 fresh apricot, pitted and sliced

Cake:

100 grams all-purpose flour
½ tsp baking powder
⅛ tsp baking soda
¼ tsp kosher salt
100 grams buttermilk*
1 egg
44 grams canola oil
50 grams light brown sugar
3 tsp candied ginger, diced

*Make your own buttermilk: Pour out 100 g whole milk, remove 1 ½ tsp milk, add in 1 ½ tsp white vinegar. Stir and let sit for 15 minutes.

Instructions:

Preheat oven to 350° F

Prepare the pan for easy release: Butter a 6-inch cake pan, coat with a little flour then tap out excess. Or use a baking spray like Bakers Joy. Line the bottom of the pan with parchment paper. Grease the exposed side of the parchment with non-stick spray or butter. Do not flour the exposed side of the parchment.

In a small saucepan, melt the butter, then add the light brown sugar and combine over the heat until melted. Stir in the diced candied ginger and pour into the bottom of the cake pan. Spread evenly and layer with sliced apricots.

Tip: I was going for a pinwheel effect so I just put in a few slices, but feel free to completely cover the bottom of the pan with thin slices of apricot. The cake can support it.

Whisk flour, baking powder, baking soda, and salt together until thoroughly combined. In a separate bowl, whisk together buttermilk, egg, oil, light brown sugar and candied ginger. Whisk flour mixture into the milk mixture just until you don’t see any dry spots of flour. It may still be a little lumpy. Don’t overmix. Pour into cake pan.

Bake for 20-25 minutes until the edges have pulled away from the pan and the top springs back when you touch it. Let cool in the pan on a wire rack for 5 minutes before turning out onto a serving dish. (If not serving right away turn it out onto a cooling rack so the bottom doesn’t get soggy.)

Serve with my No-churn Apricot Pistachio Ice Cream.

Enjoy!