VegBox Recipes

Apricot Upside-Down Cake

If you're saving the Apricot Sorbet recipe for even warmer weather, then how about a warm, fluffy slice of Apricot Upside Down Cake with your coffee, perhaps with a splash of cream or creme fraiche...
 
 

Ingredients

Serves 6

For the topping:

  • 200g fresh apricots, halved and stoned
  • 75g brown sugar


For the main cake:

  • 175g self-raising flour
  • 175g butter, soft
  • 3 medium organic, free range eggs
  • 175g caster sugar
 

Method

  1. Pre-heat the oven to 190 C. Grease and line a 7 inch deep-sided cake tin.

  2. Place the apricot halves evenly over the base of the lined cake tin and sprinkle the brown sugar on top.

  3. Beat together the butter and the sugar until they are creamy and fluffy.

  4. Add the eggs, 1 at a time, with a tablespoon of flour. Beat well to combine at each stage.

  5. Fold in the rest of the flour, so you don't lose the air from the cake.

  6. Spoon the cake mixture on top of the apricots and even out the top of the cake, making a small well in the middle.
    (This means it should rise evenly, rather than with a dome in the middle).

  7. Bake for about 45 minutes.
    Note: This really depends on your oven. When cooked, the top of the cake will be golden brown and springy. A sharp knife or skewer inserted into the middle will come out clean.

  8. Remove the cake from the oven and allow it to cool for 15 minutes. Turn the cake tin upside down onto the serving plate and gently remove it from the cake. Be sure to scoop out any apricot left at the bottom of the tin.

    The cake is literally served "upside down" with the apricots on the top.

    Either allow to cool before serving, or serve still warm with cream or creme fraiche.
 

Time From Cupboard-To-Table

1 ½ hours
 

Notes & Variations on Apricot Upside-Down Cake

You can make upside down cakes with lots of different fruits, especially rhubarb and strawberries.

For a bit of variety, add some grated orange zest to the cake mixture at the same time as beating in the eggs.

Alternatively, try soaking the apricot halves in some ginger and lemongrass cordial from Bottlegreen before you start to make the cake.
 
 
 

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