Apricot Upside-Down Cake

Apricot Upside Down Cake recipe

For a pudding full of sunshine, this Apricot Upside-Down cake is absolutely divine. It’s very easy to bake and scrumptious to eat! Save me a slice. 

To serve 6-8 people (more than enough for seconds or chilled the next day) you will need:

3 oz butter
3 oz light brown sugar

15 oz plain flour, sifted
6 tbsp baking powder
¾ tsp salt
3 oz butter
7 oz golden caster sugar, slightly softened
1 free range egg
½ pint of whole milk

Apricot Upside Down Cake recipe

Preheat the oven to 180C.

Cream the 3 oz light brown sugar and 3 oz butter together until it’s a smooth mixture and spread across the bottom of an oven dish.

Slice the apricots in half and arrange them pitted side up on the sugar-butter mix, like this:

Apricot upside down cake

Sift the flour with the baking powder into a bowl and add the salt.

Apricot upside down cake

Soften the butter and add the golden caster sugar.

Apricot upside down cake

Beat together until light and fluffy with a whisk.

Apricot upside down cake

Apricot upside down cake

Add the egg and briefly beat again.

Apricot upside down cake

Stir in the milk alternately with the flour.

Spoon the cake mixture over the apricots and level with a palette knife (or the back of a spoon!) and bake in the oven for 45 minutes.

Apricot upside down cake

Apricot upside down cake

Enjoy hot. Race you to the table!

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