Apricot Pistachio Cardamom Upside-Down Cake
Today’s recipe’s flavor combination is one I’ve always loved, and I think you’ll love too- Pistachios and Apricots.
The cake is simple to make and uses everyday basic ingredients. Even though it sounds like a lot of work. It is simple and easy to make. And, everyone will be impressed with flavor combination. Its, different than any regular upside-down cake because of the use of pistachios.
I made a pistachio apricot tart few years ago and we loved the flavors. This time around, I had an idea of making this upside- down cake. Honestly, it came out better than expected.
I have been making Suvir Saran’s pistachio cardamom cake from many years. I have been craving it since so many months. I was just delaying it because I know we all have been eating a little extra during this time. Finally, gave in and made this.
Just like all other cakes, this one has same butter, sugar, caramelly fruit layer.
The only thing different in the base is the addition of ground pistachios. If you don’t like pistachios or can’t eat them for any reason. Then, feel free to substitute with ground almond.
I am sure it will equally taste great. Another good thing about flavor in this cake is cardamom. I have used cardamom in the pistachio cake as per the original recipe. I would say don’t skip it.
I am not sure if cinnamon or any other flavor would taste great. Because, cardamom and pistachios flavors are made for each other.
You can use any other fruit also. That’s the good thing about some recipes you can change things up. If you want to make a cake base without nuts, then use flour in place of nuts.
The only thing that is important is to grease the pan on all sides and use a high edged pan. I also put a tray underneath my pan so that if anything overfills while baking, the baking tray can catch the spills.
Apricot Pistachio Cardamom Upside-Down Cake
Ingredients
Apricot Caramel Topping
- 3-4 Apricots, sliced
- 3 tbsp butter melted
- ½ cup brown sugar
- 1 tsp ground cardamom optional
Cardamom Pistachio Cake
- 1 cup pistachios roasted and ground
- 1 ½ stick butter 12 tbsp
- ¾ cup sugar
- 3 eggs
- 1 tsp almond extract or vanilla
- 1 1/4 cup flour
- 1 tsp baking powder
- ½ baking soda
- 1/4 tsp salt
- 1 tsp. ground cardamom
- ½ cup buttermilk
Instructions
- Pre heat the oven to 425 F and toast the shelled pistachios for 5 mins until they become fragrant.
- Remove them from the oven, let them cool down and pulse in the food processor until finely ground. Do not over pulse them, or else they will turn into pistachio butter.
- Reduce the oven temperature to 350 F.
- Chop apricots into long thick slices. Grease the sides of an 8 inch pan with some butter. Take 3 tbsp melted butter in that baking pan. Sprinkle brown sugar all over the melted butter making sure, you are covering the pan. Arrange the apricots in circular pattern covering the butter/sugar. Sprinkle some ground cardamom. Leave it aside.
- Combine all the dry ingredients in a bowl and leave it aside.
- In a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one by one.
- Add the almond or vanilla extract.
- Add dry ingredients alternating with buttermilk until everything is mixed and combined. Turn off the mixer. Fold in the ground pistachios by spatula.
- Add the cake mixture on top of the apricots. Bake for 40-50 minutes or until its done.
- Let the cake cool for 10 minutes, not more than that otherwise its difficult to release it from the pan and then remove it carefully on a plate. If you need tap a couple of times. It came off easily for me. Let it cool completely and then slice before serving.
- Garnish it with some more pistachios.
- Serve it with ice cream, crème fraiche or whipped cream.
Notes
XO, Devangi