Imagine a dessert that defies traditional baking expectations – a stunning fusion of rustic carrots, sweet apricots, and luxurious olive oil, all transformed into a show-stopping cake that's as beautiful as it is delicious. This Upside Down Apricot Carrot Cake isn't just another dessert; it's a culinary adventure that will transport your taste buds to a world where classic comfort meets gourmet innovation. Get ready to impress your guests and elevate your baking game with this extraordinary recipe that promises to be the star of any dining table!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Fusion
Serves: 8 servings
Ingredients
- 1 cup grated carrots
- 1 cup apricot halves
- 1/2 cup olive oil
- 1 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup heavy cream (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- 1 tablespoon powdered sugar (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with olive oil and line the bottom with parchment paper.
- Arrange fresh apricot halves in a decorative pattern at the bottom of the prepared cake pan, creating a beautiful base for the upside-down cake.
- In a large mixing bowl, whisk together olive oil and sugar until well combined and slightly lighter in color. Add eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and ground cinnamon. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter without overmixing.
- Pour the batter carefully over the arranged apricot halves in the cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from oven and let cool in the pan for 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the apricots to remain on top.
- For the spiced whipped cream, chill a mixing bowl and whisk attachment. Whip heavy cream with vanilla extract and powdered sugar until soft peaks form.
- Serve the cake warm or at room temperature, accompanied by the spiced whipped cream on the side or dolloped on top.
Tips
- Use fresh, ripe apricots for the best flavor and most vibrant presentation.
- Make sure to grease the pan thoroughly to ensure the cake releases cleanly when inverted.
- Don't overmix the batter – this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For the most even baking, rotate the cake pan halfway through cooking.
- Allow the cake to cool for exactly 10 minutes before inverting to prevent sticking or breaking.
- Chill your whipping cream and bowl beforehand for the fluffiest whipped cream possible.
- For extra flavor, consider adding a pinch of ground nutmeg or cardamom to the whipped cream.
- This cake tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 38g
Protein: 5g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 65mg
