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Apricot Upside-Down Cake

Recipe by Bill Granger from bill's food

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A cake that looks so impressive but is actually very easy. Lovely to eat for afternoon tea.

Ingredients

Topping

100 g unsalted butter
12 apricots halved and stoned
1 juice and zest lemon
1 cup caster sugar
1 teaspoon vanilla essence

Cake

100 g unsalted butter
1 cup caster sugar
4 eggs seperated
1 teaspoon vanilla essence
1¼ cups plain flour
2 teaspoons baking powder

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Method

Topping

To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
Remove from the heat and arrange apricots face down in the pan.

Cake

To make the cake, preheat the oven to 180C.
Place butter and sugar in a bowl and cream until light and fluffy.
Add egg yolks one at a time, beating after each addition. Add vanilla.
Gently fold in the sifted flour and baking powder.
In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.
Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.
Remove cake from the oven and leave in the pan for 5 minutes.
Turn cake over onto serving plate and serve.

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Recipe Rating

Cooking Time: 45M

What do you think?

Nurit2 January 2012

what size pan should I be using? does the pan go strain into the oven?

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- Helen 13 days ago
  
  Forgot to mention, I lined the tin with baking paper as I was a little worried the topping would stick. Cake slid out oo the tin beautifully.
  
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- Helen 13 days ago
  
  It's not a very large cake. I used a 12cm (base) square tin. Only needed 8 apricots to cover the base rather than 12 as stated in the recipe.
  
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Osvaldo October 2011

I love your recipes!!!!!!!!!! Thank you for make my life "delicious". From Argentina, Osvaldo.

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muge July 2010

Just baked and waiting for the result :)

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Tina January 2010

Another fabulous foolproof recipe. Sometimes I do extra syrup depending on the fruit I am using. It works so well with many different fruit and is always a winner. It works well for little individual desserts in ramekins too.

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Nad December 2009

i did what the recipe says for the caramel, but when i left it to sit with the apricots in it to prepare the cake batter the butter splits and floats to the top!! is this supposed to happen??

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TT August 2009

Do you think this will work with fresh berries?

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MF58 June 2009

Thankyou for this easy and delicious recipe, which slides out of the pan beautifully. I used pears and they worked wonderfully.

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LS208 April 2009

Bill's apricot upside down cake is foolproof. I have been making this cake for a long time now and EVERYONE loves it! Thanks Bill your recipes are so easy to follow and I love your smile.

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AB41 January 2009

Great recipe and easy to make .Thanks.

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BO21 January 2009

thank you alot for this recipe.

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AS59 December 2008

Fantastic Recipe was very easy to follow Great to be able to access great recipes by you Thanks very much and Merry Xmas

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Tilly and Tina December 2008

thanks for the free recipe and it looks really tasty! thanks again T.M

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