Caramelised apricot upside-down cake

  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Caramelised apricot upside-down cake
  • 3/4 cup brown sugar, plus 1/2 cup extra
  • 125 gram butter, chopped, at room temperature
  • 415 gram can apricot halves, drained
  • 2 eggs
  • 1 cup self-raising flour
  • 1 teaspoon ground cinnamon
  • 1 cup cream
  • vanilla ice-cream, to serve


Caramelised apricot upside-down cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan.
  • 2
    In a small saucepan, combine sugar and 60g butter. Stir over low heat for 2-3 minutes until smooth. Pour into cake pan, swirling to cover base. Top with apricot halves, cut-side up.
  • 3
    In a small bowl, using an electric mixer, beat remaining butter and extra sugar until pale and creamy. Add eggs, one at a time, beating well alter each addition.
  • 4
    Sift flour and cinnamon together. Fold into creamed mixture with cream. Spoon over apricots, smoothing top.
  • 5
    Bake for 40-45 minutes, until cake is cooked when tested with a skewer. Serve cut into wedges topped with ice cream.


Other canned fruit of choice may be used, such as peaches or cherries.

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