Apricot, Pecan, and Cinnamon Upside-Down Pie

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 491, total fat 21 G., saturated fats 11 G., proteins 6 G., carbohydrates 72 G., fiber 3 G., cholesterol 92 mg, sodium 422 mg, sugar 52 G.

Apricots, pecans, and cinnamon dipped in caramel make this upside-down cake a sophisticated treat for a special occasion. The cake is soft and moist, with a wonderful nutty flavor that perfectly complements the fruit. To enhance the fruit topping, add salt to the caramel while it's cooking. For a neater look, choose firm, ripe apricots. Slice the cake once it's completely cool.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Caramel and fruits

3/4 cup sugar
0.5 tsp coarse salt (optional)
600-700 g of firm ripe apricots, cut in half and pitted

Pie

1.5 cups premium flour
1/4 cup finely ground pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
0.5 tsp of soda
0.5 tsp fine salt
1 cup of sugar
110 g unsalted butter at room temperature
2 large eggs
1 tsp vanilla extract
1 cup of sour milk or kefir, or 3/4 cup mixed with 1/4 cup of sour cream or Greek yogurt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, Apricots, pecans, eggs, sour milk, kefir, yogurt, cinnamon

Cooking the dish according to the recipe:

Caramel and fruits:

In a 25cm ovenproof skillet, combine the sugar with 1.5 cups water until the mixture resembles wet sand. Heat over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Add salt if making salted caramel. Arrange the apricots, cut-side down, on top.
Preheat oven to 190°C.

Dough:

In a medium bowl, combine the flour, pecans, baking powder, cinnamon, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then add the vanilla extract. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, until smooth.
Pour the batter over the fruit and spread it evenly. Bake until golden brown and a toothpick inserted into the center comes out clean, 35-45 minutes. Let the pie rest for 15 minutes, then invert it onto a serving plate. Cool to room temperature before serving.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / / Food Network - recipes