Here is my Old-fashioned Upside Down Apricot Cake, a traditional Bulgarian sponge delight infused with the richness of apricot compote, and a symphony of moisture and flavour. As with any upside-down cake, it demands a graceful flip onto a serving plate to unveil beautifully caramel-coated apricots on top. Whether savoured as a sweet treat with a fragrant cup of tea or presented as a delightful sweet conclusion to a meal, this easy-to-make apricot cake promises both an appealing appearance and a gratifying taste. It’s truly a wonderfully simple dessert to enjoy!

HISTORY OF APRICOT & MY APRICOT CAKE

It might be surprising to discover that the apricot plant shares familial ties with the rose, both belonging to the Rosaceae family. Thriving in temperate climates, the apricot plant has its origins in China and Central Asia, where cultivation began as early as 2000 B.C.

Horseback merchants played a pivotal role in dispersing the apricot throughout the Eurasian region, Mesopotamia, and Ancient Greece. Referred to as the yellow plum by Persians, the Romans, captivated by its qualities, affectionately named it “praecocum,” signifying the “precocious one,” in the 1st century A.D. The Moors introduced the apricot to the Iberian Peninsula in 711 A.D.

Nowadays, apricots are grown extensively throughout the Southern Balkans and the Mediterranean and their fruit plays a significant role in various traditional desserts.

Apricots are easily preserved in a compote and processed in jars or cans for extended shelf life. Apricote compots can be enjoyed directly from the jar as a refreshing sweet treat, or utilized in the preparation of delightful cakes. They prove particularly useful in crafting cheesecakes and fruit cakes, such as the delectable Apricot cake.

WHAT IS A COMPOTE?

Compote is preserved fruit in sugar syrup. This method for preserving fruit originated in France in medieval times. Fruit compotes became very fashionable during that time among the high elite and were served as the last course of a meal similar to dessert. Preserved fruit in syrup is an excellent finish to a meal because it’s light, sweet and helps with digestion.

Traditionally, compotes are flavoured with natural flavourings, like spices, orange zest or raisins. In Bulgaria, the locals add a geranium leaf to apricot compote to lift its flavours. Geranium has a very distinct fresh and floral aroma. 

HOW TO BAKE THE PERFECT CAKE?

While conventional cake recipes typically advise baking at temperatures ranging from 170-180°C for a standard oven and slightly lower for a fan-assisted one, I consistently struggled to achieve satisfactory results in my oven using these guidelines. The cakes would often turn overly dense or fail to cook through properly, causing significant frustration. Determined to overcome this baking challenge, I delved into online resources for solutions.

Since adopting a new approach, known as “Low and slow,” my cakes have consistently emerged perfectly baked. This method involves baking at a lower temperature for an extended duration, resulting in wonderfully flat and moist cakes. To enhance moisture during baking, I also place a bowl of water in the bottom of my oven. For those facing similar baking dilemmas, I highly recommend trying this method. It’s crucial to acknowledge that every oven is unique, requiring experimentation with different temperatures and patience until the optimal outcome is achieved.

If you encounter issues like dryness, peaking, or cracking in your cakes and cupcakes, it’s likely your oven is too hot. Additionally, consider the amount of batter in your cake tin, ensuring sufficient space for the cake to rise.

HOW TO MAKE A JUICY APRICOT UPSIDE-DOWN CAKE?

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📋 INGREDIENTS IN MY APRICOT CAKE RECIPE

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Canned apricots and compote syrup – These days, pre-made apricot compote is readily available in supermarkets, but they often come in smaller tins. Ensure you have an ample supply of compote syrup for the cake.

Flour – The original recipe specifies using plain flour. If you opt for cake flour, bear in mind that you will need to adjust the amount of rising agent.

Baking powder – If using plain flour, you’ll need 11 gr of baking powder which is roughly about 2 teaspoonfuls. For self-rising or cake flour, 1 teaspoon of baking powder should be enough.

Eggs – For the best result, use good quality free-range eggs. If your eggs are extra large, you will only need 4 eggs.

Sugar – For this recipe, you will need white granulated or crystal sugar. You’ll require one cup of sugar for the batter and an additional cup for the caramel. Given that apricots aren’t overly sweet, the caramel contributes a delightful sweetness to the fruit.

Flavouring – While the original recipe specifies the use of vanilla extract, I like to add a touch of orange juice for subtle citrusy undertones. You will require half an orange for this addition.

Oil – Both cooking oil and olive oil can work in this recipe. If using olive oil, ensure it’s mild in flavour.

Walnuts – You can add a few crushed walnuts for added nutty flavour and crunchiness to the cake. While this is not included in the original recipe, I enjoy the crunch.

📖 STEP-BY-STEP INSTRUCTIONS

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Use a 24-cm cake baking tin with this recipe. Make sure the baking tin does not have a removable ring because the caramel and the syrup may leak out under it. You can use a hand or a stand mixer to make the batter.

STEP 1: PREHEAT THE OVEN

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Preheat the oven to 170°C/338°F. For a fan-assisted oven, reduce the temperature accordingly.

STEP 2: MAKE THE CAKE BATTER 

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Whisk the eggs with your mixer on a low setting until they are pale and increase in volume (about 5 minutes), then add the sugar. Continue whisking until the sugar is dissolved. 

Add the vanilla extract, orange juice and oil. Keep on whisking until all the ingredients are combined into the mixture.

Stir the baking powder with the flour, then sieve them with a flour sifter.  Add them to the bowl with the egg mixture. Whisk until you have a thin homogenous batter.

When using walnuts, remove the shell and crush them in a food processor using a pulsing setting a few times. To ensure a pleasant crunch in the cake, avoid over-processing the walnuts. They should not be done too fine. Incorporate the nuts into the batter by whisking. If you’re mixing manually, utilize a spatula to scrape the batter from the bottom up, stirring in the walnuts simultaneously. This method introduces air into the batter, resulting in a light and spongy cake.

STEP 3: ASSEMBLE THE APRICOT CAKE

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To make the caramel, pour 1 cup of sugar and 50 ml of water directly into your cake tin and heat it on the stove on low heat. Make sure that the water doesn’t boil before the sugar has dissolved. Once it’s dissolved, increase the heat (make sure you don’t stir during this process). Boil the syrup until it has an even golden colour and the temperature reaches 194°C. To encourage an even colouring, gently swirl the pan. Once a golden colour is reached, pour another 50 ml of water into the caramel, but be careful as this can spit. Once added make sure the caramel is emulsified properly.

Allow the caramel in the cake tin to cool and harden. Arrange the halved apricots over the caramel. Pour the prepared cake batter over the apricots.

STEP 4: BAKE THE CAKE

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Position the tin with the cake batter in the centre of the preheated oven. Place a small bowl of water on the oven’s bottom and bake the cake for 20-25 minutes. Use a wooden skewer to check the progress. Insert the skewer into the middle of the cake, then withdraw it and rub the section that was inside the cake between your fingers. If it feels sticky, the cake requires more time. Return it to the oven and bake for an additional 5-10 minutes. Repeat the skewer test until it comes out clean and dry.

Once the cake is cooked, take it out of the oven and let it cool for a few minutes. Then, evenly pour the syrup from the apricot compote over it. Allow the cake to absorb the apricot syrup for 5-10 minutes. Afterwards, use a sharp knife to gently separate the cake from the tin by scraping along the inside walls. Finally, flip the ready apricot cake onto your serving plate.

🍲 HOW TO SERVE MY APRICOT CAKE

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This delightful cake is a fantastic dessert, complemented best by a scoop or two of ice cream. Serve as a delicious snack or sweet treat with your favourite tea or coffee.

Bon Appétit! 👨‍🍳👨‍🍳👨‍🍳