Apricot upside-down cake

Apricot upside-down cake

By
From
Baking
Serves
6
Photographer
Vanessa Levis

The cake layer in this recipe is light and short, and not very high. This recipe has a number of variations to suit different tastes. It is essential to drain the fruit well.

Fruit layer

Ingredients

Quantity Ingredient
1 cup well-drained canned or poached apricots
30g butter, melted
3 tablespoons brown sugar

Cake

Quantity Ingredient
125g butter
110g caster sugar
2 eggs
150g self-raising flour, sifted

Method

  1. Preheat the oven to 180°C. Grease an 18 cm round sandwich tin and line the base with baking paper.
  2. For the fruit layer, brush the butter in the base of the prepared tin. Sprinkle evenly with the sugar, and arrange the apricots in a decorative pattern.
  3. To make the cake, using an electric mixer, cream the butter with the sugar until light and fluffy, then add the eggs one at a time and beat well. Fold in the flour.
  4. Spoon the cake mixture over the fruit, being careful not to disturb the fruit. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Turn out, leaving the cake fruit side up.
  5. Serve warm with cream, ice cream or custard, or cold with tea or coffee.

Variations

  • Apple or pear upside-down cake

    Replace the apricots with peeled and thinly sliced cooking apple or ripe but firm pear. Arrange the slices, slightly overlapping them, in concentric circles on the base.

    Peach or plum upside-down cake

    Replace the apricots with well-drained canned or poached peach slices or plum halves.

    Cherry or berry upside-down cake

    Replace the apricots with fresh or frozen blueberries or raspberries, or pitted fresh cherries, or well-drained canned pitted cherries. Arrange the fruit in a single layer.
Tags:
baking
bakery
margaret
fulton
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