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Upside Down Apricot Cake

A delightful dessert that transforms sweet apricots into a golden centerpiece with a luscious caramel layer.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Afternoon Tea, Dessert
Cuisine: Baking, Global
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 125 g salted butter, softened
  • 110 g caster sugar
  • 1 unit finely grated zest of 1 lemon
  • 2 large eggs, at room temperature
  • 200 g plain flour
  • 2.5 tsp baking powder
  • 160 ml milk
  • optional unit Chantilly cream, to serve
For the apricot layer
  • 75 g caster sugar
  • 35 g salted butter, chopped
  • 650 g apricots, halved, stones removed

Method
 

Preparation
  1. Preheat the oven to 180°C (160°C fan forced). Grease the base and sides of a 20cm round cake pan and line it with baking paper.
  2. For the apricot layer, place the sugar in a large frypan and cook it over medium-high heat until it achieves a golden caramel hue.
  3. Add the chopped butter and apricots, cooking gently for 10–12 minutes.
  4. Transfer the fruit and all the caramel into the prepared pan, arranging the apricot halves cut-side up.
Mixing the batter
  1. In a separate bowl, whisk the softened butter, caster sugar, and lemon zest together until pale and fluffy.
  2. Incorporate the eggs one at a time, allowing each to blend seamlessly into the mixture.
  3. In another bowl, combine the flour and baking powder, then sift half into the egg mixture and fold gently, alternating with half of the milk until a smooth batter arises.
Baking
  1. Spoon the batter over the apricots and smooth the surface.
  2. Bake for 1 hour, or until a skewer inserted in the center emerges clean.
  3. Allow the cake to stand in the pan for 15 minutes before inverting onto a serving plate.
Serving
  1. Serve warm or at room temperature, optionally adorned with a dollop of Chantilly cream.

Notes

Keep the cake wrapped tightly in plastic wrap or stored in an airtight container. It can be kept at room temperature for two days or in the refrigerator for up to a week. For longer storage, consider freezing it.