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A refined sugar free apricot upside down cake made with almond flour and fresh fruit.

Apricot Upside Down Cake

This refined sugar free Apricot Upside Down Cake is super moist and features fresh summer fruit and nutty almond flour.

Category Cake
Keyword upside down cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serves 10
Author Amanda | Naturally Sweet Kitchen


  • 125 g plain flour
  • 125 g almond flour
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 113 g unsalted butter divided
  • 100 g coconut sugar
  • 3-4 firm fresh apricots sliced*
  • 100 g unpasteurised honey
  • ½ tsp almond extract
  • 1 tsp pure vanilla extract
  • 2 eggs room temperature
  • 200 ml buttermilk room temperature


  1. Preheat the oven to 170ºC (325ºF).
  2. Lightly grease a 26 cm (10 in) cast iron skillet, or other oven-proof frying pan, and place over a medium-low heat to warm up.
  3. Sift the flour, almond flour, baking soda, and sea salt into a large bowl and whisk to combine. Set aside.
  4. Melt half (56g) of the butter in the warm skillet until just bubbling. Remove from the heat and sprinkle over the coconut sugar. Place the sliced apricots in a circular pattern on top of the coconut sugar in a single layer. Set aside.
  5. Melt the remainder of the butter in a small saucepan. Allow to cool slightly.
  6. In a medium bowl, whisk together the honey, cooled melted butter, and extracts until well combined. Crack in the eggs, one at a time, and whisk together to incorporate each egg.

  7. Slowly pour in the buttermilk while whisking.

  8. Create a well in the dry ingredients and add the wet ingredients. Whisk just until the batter becomes smooth.
  9. Gently pour the batter over the layered apricots and smooth out to the edges of the skillet. Bake the cake for 40-45 minutes, or until a toothpick inserted at the centre comes out clean. Keep an eye on the cake around the 35-minute mark. If it begins to brown too much at the edges, cover with a layer of foil to prevent burning.

  10. Remove the cake from the oven and allow to cool for 5 minutes only. Run a knife around the edges to loosen the cake from the pan. Place a serving plate on top of the pan and carefully flip the pan upside-down so the skillet is on top of the plate. Tap the top of the pan a few times to help the cake fall onto the plate.
  11. Remove the pan and serve the cake immediately with ice cream or double cream.


  • *The apricots should be sliced medium-thick (a little less than ½ cm wide). This will help them retain their structure through the extended baking time.
  • This cake is best served the day it is made, but it will keep refrigerated, sealed in an airtight container, for up to 2 days.