Apricot and White Chocolate Upside Down Cake


An elegant, healthy, and easy cake to make!

Dish Type:

Dessert, Vegetarian


All Year, Spring, Summer

Prep Time:

1 hour




  • ¾ cup SOOC Apricot White Balsamic
  • 1 Cinnamon stick
  • 1 tsp Honey
  • ½ Lemon, juiced
  • Pinch of Salt
  • 10 dried Apricots, halved
  • 3 Eggs
  • ½ cup Sugar
  • ½ cup Greek Yogurt
  • ½ cup SOOC Varietal Extra Virgin Olive Oil
  • 1 cup Pastry Flour
  • ⅔ cup Almond Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ cup White Chocolate chunks
  • ½ cup Kumquats or Citrus slices for color (optional)

Products used: Apricot Balsamic Vinegar , ,


  • Preheat the oven to 350℉. In a small sauce pan, place the Apricot Balsamic, cinnamon, honey, lemon, and a pinch of salt and bring to a low simmer. Reduce by half.
  • Coat the inside of a spring form pan with butter. Place apricots at the bottom of the pan (along with any additional citrus, for color), snuggly and in a circular fashion and pour the syrup over the fruit.
  • In a large bowl, whisk together the eggs and sugar until the sugar is dissolved. Whisk in the yogurt and Extra Virgin Olive Oil.
  • In a separate bowl, sift in the pastry flour and add the remaining dry ingredients. Fold the dry ingredients, a little bit at a time, into the wet ingredients. Fold in the white chocolate.
  • Pour the batter over the apricots and bake for 30 minutes, or until the cake gently wiggles when shaken. Cool slightly.
  • Flip the cake carefully onto a large plate and unmold. Enjoy!