Rosemary Tahini Apricot Upside-Down Loaf

Ingredients

• all-purpose flour1 1/2 cups
• baking powder1 1/2 tsp
• salt1/2 tsp
• unsalted butter, softened1/2 cup
• granulated sugar3/4 cup
• eggs2
• tahini1/3 cup
• milk1/2 cup
• fresh rosemary, finely chopped1 tbsp
• ripe apricots, halved and pitted6
• brown sugar2 tbsp
• lemon juice1 tbsp

Method

1. 1Toss the apricots with brown sugar and lemon juice, then arrange them cut-side down in a lined loaf pan.
2. 2Cream the butter and granulated sugar until pale, then beat in the eggs one at a time.
3. 3Mix in the tahini and rosemary, then fold in flour, baking powder, and salt alternately with the milk.
4. 4Spoon the batter over the apricots and smooth the top.
5. 5Bake at 350°F until the cake springs back and a skewer comes out clean, about 30–35 minutes.
6. 6Rest the loaf for 10 minutes, then invert carefully so the apricots sit on top.
7. 7Cool before slicing to preserve the glossy fruit layer.

Tips

• Use ripe but firm apricots so they keep their shape during baking.
• Invert the loaf while still warm, but not piping hot, for a clean release.
• A light drizzle of extra tahini thinned with honey makes a striking finish.

Nutrition