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.

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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




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

    Avatar 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…

    Avatar 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 😉

    Avatar Gisele aka LA2LAChef

    August 12, 2012

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

    Avatar R Taylor

    October 9, 2012

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