Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.
For 1 COM_JOOMRECIPE_SERVING_TYPE_
- 1/4 c melted coconut oil
- 3/4 c maple syrup
- 20 apricots
- 3 c coconut flakes
- 1 1/4 c whole spelt flour
- 1 1/4 t ground cardamom
- 3/4 t baking powder
- 3/4 t baking soda
- 1/2 c almond meal
- 2 T flaxseed meal
- 1/4 c water
- 2 t vanilla extract
- 2 t apple cider vinegar
- 1/4 t salt
Apricot Upside-Down Cake Directions
- Preheat oven to 350F. Line the bottom of a springform pan with parchment. Drizzle the parchment with 1 tablespoon of the melted coconut oil and use your fingers to spread over the bottom and sides of the pan. Add 1 tablespoon of the maple syrup, and spread it over just the bottom of the pan. Arrange the apricots cut-side-down in circles on the bottom of the pan.
- Place the coconut flakes in the bowl of a food processor, and add a few tablespoons of the spelt flour. Pulse until coarsely ground, and set aside.
- Sift the remaining spelt flour, cardamom, baking powder, and baking soda into a medium bowl. Stir in the almond meal and ground coconut mixture. Set aside.
- In a separate bowl, whisk together the flaxseed meal and water. Whisk in the maple syrup, coconut oil, vanilla, apple cider vinegar, and salt. Pour this mixture into the bowl of dry ingredients and stir with a wooden spoon until just combined. Pour the batter over the prepared pan of apricots and spread in an even layer. Set the pan on a rimmed baking sheet, and bake for 45-50 minutes, until a toothpick comes out clean. Remove from oven and set aside for 1 hour to cool.
- Run a thin, sharp knife around the sides of the pan and remove the sides. Set a plate on top of the cake and quickly flip it over. Remove the pan base and carefully peel off the parchment paper. Slice into wedges and serve.