Upside-down sticky apricot cake

Upside-down sticky apricot cake

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(9 ratings)

Prep: 20 mins Cook: 40 mins


Add a little extra to this cake with saffron strands, don't worry if you don't have any - it's delicious either way

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal552
  • fat30g
  • saturates14g
  • carbs66g
  • sugars39g
  • fibre3g
  • protein9g
  • salt0.62g
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  • 85g golden caster sugar
  • 6 apricot, halved



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

For the cake batter

  • 200g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • pinch saffron strands (optional), diluted in a little warm water



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 140g plain flour
  • 140g self-raising flour
  • 100g ground almond


  1. Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.

  2. To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.

  3. Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.

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Comments (7)

Snezinka's picture

It was very tasty but extremely sweet cake (even for the person who loves sweet- sweet cakes like me :). The glaze didn't work out well (even I followed the recipe precisely) and the cake didn't look like on a picture even thou it still looked very good. The cake wasn't dry at all, the flavour was nice. All my family loved this cake (apart from hard- sticky glaze and sugar to extream but we had tea without sugar :) lol.
I will make this cake again but without glaze and with much less sugar.

annettetan's picture

The cake turned out dry and the saffron wasn't a good flavour match for the apricots. I won't be making this cake ever again.

vegimite's picture

I made this but I put the halved apricots on top of the batter and made it as a tray bake

I also reduced the amount of flour as the mix was getting quite dry, so I used 140g SF and only 60g plain. It was lovely and moist but needed a bit longer cooking. I will definitely use my modified recipe again

vimtogirl's picture

There looks like a lot more than 6 halved apricots in the picture. Are 6 really enough or would it benefit from more.

redpepper's picture

I agree most people would make it over and over again!

lanapolitana's picture

The picture looks fantastic. I was inspired to bake. I added brown sugar to the apricots to give it a softer crust and it was delicious.

jglunn's picture

Very disappointing - would not recommend this recipe - I feel I've wasted some lovely ingredients. The cake has risen well, but the bottom is covered in a crisp thin layer of caramelised sugar - there is not much "stickiness" about it. Looks nothing like the photo - and I followed the recipe to the letter.

Questions (2)

agasajando's picture

Can I use tin apricots, draining them first like when making a pineapple one?

goodfoodteam's picture

Hi there. Yes they will work well, just make sure you drain well and pat dry with kitchen paper.

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