About this recipe:Turn your cake world upside down with this fun, fruity and flavourful upside down apricot cake. Almonds compliment this cake perfectly and the whisper of nutmeg is also a fantastic addition. Serve with vanilla ice cream or whipped cream.
180g butter, at room temperature
25g light brown sugar
50g golden caster sugar
zest of 1 lemon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
200g plain flour
1 1/2 teaspoons baking powder
1 pinch salt
125ml full fat milk
12 tinned apricot halves
3 tablespoons flaked almonds
1 teaspoon cornflour
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Preheat the oven to 200 C / Gas 6. Grease and line a 20cm (8 in) with baking parchment.
Into the base of the prepared cake tin add two tablespoons of the butter and the light brown sugar. Place in the oven to melt.
In a mixing bowl, beat together the butter and the golden caster sugar until fluffy. Add the eggs, lemon zest and extracts and beat well until creamy.
In a mixing bowl, combine the flour, baking powder and salt and mix well.
Gradually beat together the wet and dry ingredients, slowly adding the milk until all well combined.
Remove the cake tin from the oven, sprinkle in the almonds and add the apricots, cut side up into the base. Pour the cake mixture over the apricots.
Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 15 minutes.
While cooling, make a drizzle to pour over the cake to serve. Dissolve the cornflour in a little of the water then combine with the honey and the remainder of the water in a saucepan over a medium heat. Stir until warmed through and thickened. Remove from the heat.
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. Pour the drizzle on top, then slice and enjoy.
It is preferable not to use loose-bottomed cake tins for upside down cakes.