Apricot & White Chocolate Upside Down Cake

Apricot and White Chocolate Upside Down Cake
Ingredients

• 3/4 c Apricot White Balsamic
• 1 cinnamon stick
• 1 t honey
• 1/2 lemon, juiced
• pinch of salt
• 10 dried apricots, halved
• 3 eggs
• 1/2 c sugar
• 1/2 c Greek yogurt
• 1/2 c Extra Virgin Olive Oil
• 1 c pastry flour
• 2/3 c almond flour
• 2 t baking powder
• 1 t baking soda
• 1/4 c white chocolate chunks
• 1/2 c kumquats or citrus slices for color (optional)

Directions

• 1. Preheat the oven to 350 degrees. In a small sauce pan, place the balsamic, cinnamon, honey, lemon and a pinch of salt and bring to a low simmer. Reduce by half.
• 2. 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.
• 3. In a large bowl, whisk together the eggs and sugar until the sugar is dissolved. Whisk in the yogurt and extra virgin.
• 4. 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.
• 5. Pour the batter over the apricots and bake for 30 minutes, or until the cake gently wiggles when shaken. Cool slightly.
• 6. Flip the cake carefully onto a large plate and unmold. Enjoy!