I guess that anyone who wants to experiment baking cakes won’t miss to try the upside-down cake. It’s very simple to get it done with good results easily. You can replace apricot with any kind of fruit you like. Sounds good?
My daughter has a sweet tooth and keeps requesting a piece of dessert after dinner. So I have to control her sugar intake. Normally I won’t bake a cake using excess sugar. However you might like to double the amount of caster sugar used in this recipe, or adjust to your taste.
- 130 gm butter (100gm chopped, 30gm melted)
- 300 gm apricot, stones remove, sliced (if using canned apricot, drain well)
- 1 1/2 cups self-raising flour, sifted
- 2 Tbsp brown sugar
- 1/2 cup caster sugar
- 1 tsp vanilla essence
- 1/2 cup assorted fruit
- 3 eggs
- Vanilla ice-cream, to serve
- Preheat oven to 180C. Prepare a 20cm round non-stick cake pan.
- Melt 30 gm butter. Drizzle evenly over pan base, and sprinkle with brown sugar. Spread apricot evenly on pan base, cut-side down.
- In a large bowl, using an electric mixer, cream chopped butter, caster sugar and vanilla, until pale and creamy. Add the eggs one at a time, and mix until just combined.
- Fold through flour and assorted fruit. Spoon mixture over apricots, smoothing top.
- Bake for 50 to 60 minutes, or until cooked when tested. Serve warm, cut in wedges, with vanilla ice-cream.