Name: Caramelised apricot upside-down cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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