Every 4th of July, for many, many years my family had a HUGE BBQ at their deer camp…it grew to over 100 people. My Dad would get up in the wee hours of the morning to light the fire, and then grill the chicken halves, turning and basting with my Mom’s homemade BBQ sauce…and then the chicken was put into a gigantic pot and steamed with more sauce (I think a little butter too ;-). Everyone brought a dish to share, savory or sweet. The one sweet I always remember was my Great-Aunt Alice’s Apricot Pies…she always hid one pit in each pie, saying that if your piece had the pit it would bring you luck. I’m not recommending you should hide a pit in your apricot pies…but, you’ll be LuCkY if you snag some apricots before the season comes and goes!!
Gluten Free Apricot-Amaretto Upside Down Cake
Seize the moment…apricot season comes and goes very quickly and they happen to be one of my favorite stone fruits. I love the sweet-tang that awakens your taste buds with each bite. I’ve made this recipe gluten free for all of my gluten free friends…I love the combination of apricots and amaretto…I’m sure you will too!!
P.S. If you’ve missed apricot season, sliced peaches would work GrEaT too!!
1 cup plus 2 TBSP. butter, divided
3 TBSP. dark brown sugar
9 apricots, halved and pitted
2 c. gluten free oat flour (I use Bob’s Red Mill)
2 tsp. baking soda
1 tsp. xanthan gum
2 eggs, room temperature
1 c. sugar
2 TBSP. Amaretto Liqueur
- Preheat oven to 350’. Spray a 9 inch round cake pan with non-stick spray and line bottom with parchment paper. Top parchment paper with 1 TBSP. of melted butter. Sprinkle butter evenly with 3 TBSP. dark brown sugar. Place pitted and halved apricots evenly over brown sugar. Cut 1 TBSP. cold butter into small quarter inch size pieces and dot in between the apricots with butter. Set aside.
- In a small mixing bowl whisk together flour, baking soda and xanthan gum until blended. Set aside. In a medium mixing bowl, whisk together eggs and 1 cup sugar. Whisk in Amaretto and 1 cup melted butter. Add flour mixture and mix just until blended. Spread evenly over apricots.
Bake at 350’ for 40 minutes; until toothpick inserted in the center comes out clean. Invert immediately onto a serving platter. Let cool at least ½ hour…if you can wait that long!!