Apricot upside-down cake

Apricot upside-down cake

If you are looking for something that will put the seasonal fruit in a spotlight, I don’t think there is anything better suited for this than an upside-down cake. This classical cake that becomes a centre piece of any meal, proved to be a perfect use for cute little apricots that I found at my local greengrocer.

Apricot upside-down cake



200g flour
1 teaspoon baking powder
a pinch of salt
180g butter
250g sugar
4 eggs
60ml cold water
10 small apricots


    1. Preheat oven to 180C and grease a 23 cm cake pan.
    2. Mix flour with baking powder and salt. Separately, beat 125g of butter and 150g of sugar into a light and fluffy cream. Add eggs one at a time, mixing after each addition. Gradually fold in the flour.
    3. Pour the remaining sugar and water into a saucepan. Stir over a medium heat until the syrup caramelises and becomes golden brown in colour. Then pour into previously prepared cake pan. Melt the remaining butter and pour it over the caramel.
    4. Cover the bottom of the pan with apricot halves and pour the batter over them.
    5. Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan 10 minutes and then turn out onto a plate.

Apricot upside-down cake

Apricot upside-down cake


2 thoughts on “Apricot upside-down cake

  1. I’m such a big fan of upside down cakes I think I have 4 or 5 recipes for it in my blog… This one looks SO very tasty and pretty! I hope apricot season will start soon so I’ll be able to make it! πŸ™‚


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