Apricot Upside-Down Gingercake
I love pumpkin. I adore cinnamon. These are the flavors of fall. But why not give ginger the spotlight in your next holiday dessert? Why not give dried fruit a chance to shine, rather than stuffing it in a disgusting fruitcake or questionable stollen?
These Apricot Upside Down Gingercakes are spicy yet comforting, sticky-sweet, buttery and entirely delicious.
I was so excited to eat one warm out of the oven. I waited patiently to unpan them so the syrup could set first. Unfortunately, the cakes decided to take their name a little too literally and felt the need to invert themselves…on the floor. Upside-down and an absolute mess on the carpet (Mom, I need to borrow your deep-cleaner). A few were spared a true massacre, so I was able to take some lovely photos for you. Others were not so lucky and I picked their remnants off the floor and unashamedly ate some of the cleaner pieces. Which only made the disaster more tragic since these cakes taste so good! Crunchy on the edges, fluffy in the center, super sticky on top.
Make these. Now. Just keep on eye on the pan lest you experience the same fate.
On a side note: I’ve noticed some people have been mysteriously removed from my subscription list. If you haven’t been receiving my email updates, double check to see if you’re still signed up!
Apricot Upside-Down Gingercakes
Yield: 9 mini cakes
(This recipe is adapted from Cakes & Slices, a cute little cookbook I picked up in Ireland).
- 1 cup dried apricot halves (about 27)
- 1 cup water
- 1/4 cup honey
- 1/2 cup granulates sugar
- 1/4 cup lemon juice
- 1/3 cup pecan halves
- 1/3 cup brown sugar
- 1 Tbsp butter, melted
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- 2/3 cup brown sugar
- 7 Tbsp butter, melted
- 1/4 cup maple syrup
- 1/2 cup water
- To make the apricots, combine the water, honey, sugar and lemon juice in a medium saucepan and whisk to combine. Bring to a boil, then add the dried apricots. Reduce to simmer and cook about 20 minutes, until the apricots are very tender and plump. Remove the apricots from the syrup and set on a baking sheet lined with wax paper. Save the syrup and set aside.
- Meanwhile, make the pecan topping by combining the pecans, brown sugar and 1 Tbsp melted butter in a food processor. Pulse to coarse crumbs (or you can finely chop the pecans by hand and simply stir in the sugar and butter). Set aside.
- Preheat the oven to 350 degrees and lightly grease a muffin tin (alternatively, you could use one round cake tin).
- To make the cake batter, sift together the flours, baking soda, salt, ginger and nutmeg in a large bowl. Stir in the brown sugar.
- In a smaller bowl, combine the 7 Tbsp melted butter, maple syrup and water. Make a well in the dry ingredients and pour in the wet ingredients. Fold together gently until combined.
- Place 3 apricot halves in the bottom of each muffin tin (this recipe makes 9 cakes). Add about 1 tablespoon of the reserved apricot syrup over the apricots, then top with a few teaspoons of the pecan mixture. Scoop the batter over the top.
- Bake for 20 minutes, rotating the pan 180 degrees after ten minutes. Let cool in the pan for at least ten minutes. To remove, invert a wire rack or platter over the top of the muffin tin, then flip upside down. Tap on the bottom of the tins to make sure the apricots release. If any stick, just place them back on top of the cakes. Serve warm and enjoy!