Upside-down sticky apricot cake

Upside-down sticky apricot cake

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(10 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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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Ingredients

  • 85g golden caster sugar
  • 6 apricots, halved
    Apricots

    Apricot

    ay-pree-kot

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

For the cake batter

  • 200g butter
    Butter

    Butter

    butt-err

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

  • 175g golden caster sugar
  • 2 eggs
    Eggs

    Egg

    egg

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

  • 75ml full-fat milk

    Milk

    mill-k

    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
    Saffron

    Saffron

    sah-fron

    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

Method

  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, questions and tips

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woolcos
27th Sep, 2017
2.55
I should have read the reviews first as the mixture was very dry so I think that reducing the flour like someone said would be the right thing to do. I had already mixed them together so went with adding some more milk to get a better consistency and it turned out OK.. I also put the sugar in a Pyrex dish in the oven on very high to make the caramel as I don't have a frying pan that can go in the oven. That seemed to work well and it wasn't too hard. Cake tasted quite egg-y for some reason but was nice all the same.
Snezinka's picture
Snezinka
15th Jul, 2013
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
9th Jun, 2013
1.05
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
28th Sep, 2010
3.05
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
12th Apr, 2010
There looks like a lot more than 6 halved apricots in the picture. Are 6 really enough or would it benefit from more.
redpepper
14th Jun, 2008
4.05
I agree most people would make it over and over again!
lanapolitana
3rd Jun, 2008
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
18th Jan, 2008
1.05
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.
agasajando
17th Mar, 2014
Can I use tin apricots, draining them first like when making a pineapple one?
goodfoodteam's picture
goodfoodteam
31st Mar, 2014
Hi there. Yes they will work well, just make sure you drain well and pat dry with kitchen paper.
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