An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

”Facebook ”Twitter ”LinkedIn ”RSS” ”Pinterest” ”Google+”

Blenheim Apricot Upside Down Streusel Cake

By on Aug 9, 2012, 9:40 pm in Recipes-Sweet | 5 comments

Apricot Upside Down CakeApricot Upside Streusel Cake

There are certain summer produce items that are so seasonal, and so delicious, that I feel I have to pay homage to them, at least once, every summer in some recipe.

I was walking through the Santa Monica farmers a week or two ago, and saw a sign at a booth that said “last Blenheim’s of the year”. Oh no!  I had let Blenheim apricot season slip away from me. And now here I was, faced with my last chance.

Now I’m not particularly a big fan of apricots, at least of eating the fruit out of hand, but there’s something special about Blenheim’s-a California heirloom variety, especially baked into a tart (it’s one of my favorite fruit for my beloved frangipane tarts), muffins or a kugel. In fact, for this cake, kugel was my starting point, but I was looking to (excuse the expression) kick it up a notch- a moister, richer kugel-like cake, with those great juices running down its sides, and a streusel interior, rather than topping.

Hope you enjoy- oh, if you can’t find any more Blenheim apricots, this would work great with nectarines or peaches, too. They’ll still be around for a few more weeks.

Slice of Apricot Upside Down Streusel CakeApricot Upside Down Cake

 

Upside Down Apricot Streusel Cake

For the topping:

  • 3 tablespoons unsalted butter
  • 2/3 cups brown sugar
  • 9-10 apricots, cut in half

For the streusel:

  • 3 tablespoons walnuts
  • 1/4 cup flour
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 1/2 ounces unsalted butter
  • 1/4 cup old fashioned oats

For the cake:

  • 4 1/2 ounces unsalted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1/2 cup sour cream
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

 

 

    5 Comments

  1. I got some last of season apricots too. Only I ate them on the walk home… GREG

    sippitysup

    August 11, 2012

  2. I got some Blenheims, but I don’t see how they’re better than all the other types. This looks fab, and I’m a HUGE apricot fan. Am sorry I could never keep mine long enough to bake anything this summer. Like Greg said…

    Lentil Breakdown

    August 12, 2012

  3. @Adair- it seems to me they have a more intense flavor, but then I only bake with them…

    G 😉

    Gisele aka LA2LAChef

    August 12, 2012

  4. This cake is awesome! I’d try peaches on this one. Thanks for sharing your recipe!

    R Taylor

    October 9, 2012

Leave a Reply

%d bloggers like this: