About this recipe:Apricot is the new pineapple! Upside down cake never seems to go out of fashion and this moist, soft apricot cake recipe is one in a long line of upside down cake winners. Serve warm with some fresh whipped cream or vanilla ice cream.
125g butter, at room temperature
50g soft brown sugar
150g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
200g golden caster sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
12 fresh apricots, stoned and sliced
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Preheat the oven to 180 C / Gas 4. Grease and line a 23cm (9 in) with baking parchment.
Place 50g of the butter and the brown sugar in the prepared cake tin, then pace in the oven to melt.
Meanwhile, in a mixing bowl, combine the flour, baking powder and salt and mix well.
In a separate bowl, beat together the remainder of the butter and the golden caster sugar until fluffy. Add the egg and extracts and beat well until creamy.
Gradually beat together the wet and dry ingredients, slowly adding the milk until all well combined.
Remove the cake tin from the oven and swirl the sugar butter around in the tin to evenly distribute.
Arrange the sliced apricots in the base of the cake tin in a pleasing pattern and overlapping if possible. Pour the cake mixture over the apricots.
Bake in the preheated oven for 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 15 minutes.
To serve, place a serving plate over the top of the cake then flip upside down. Use the baking parchment to help you gently ease the cake out of the tin, then carefully peel away the paper leaving a lovely upside down apricot top to the cake. Slice and enjoy.
It is preferable not to use loose-bottomed cake tins for upside down cakes.