Caramelised apricot upside-down cake
Nov 29, 2012 1:00pm- 15 mins preparation
- 50 mins cooking
- Serves 8
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Ingredients
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
Method
Caramelised apricot upside-down cake
- 1Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan.
- 2In 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.
- 3In 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.
- 4Sift flour and cinnamon together. Fold into creamed mixture with cream. Spoon over apricots, smoothing top.
- 5Bake for 40-45 minutes, until cake is cooked when tested with a skewer. Serve cut into wedges topped with ice cream.
Notes
Other canned fruit of choice may be used, such as peaches or cherries.