![Apricot Upside-Down Cake02 Apricot Upside-Down Cake02](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedUWOzWg6M9k7d9EfA5YL1WmPlu9XmO7RG79rL4SggSteiXSd0cZmwkRzCelkW_m7rKt3HiqKbkxw9eNcrGAxXW_4girogmXz4dtgHwyPpdQhlPhDucI4ba3J328YbYZl-2CWxE0Lyj4/s800/%E6%9D%8F%E7%94%AB%E5%80%92%E8%BD%89%E8%9B%8B%E7%B3%95%20Apricot%20Upside-Down%20Cake02.jpg)
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.
Ingredients:
- 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
![Apricot Upside-Down Cake Procedures Apricot Upside-Down Cake Procedures](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyY6FT6gPiMFRB5cvHGG86HSyLIpwuccby5ajM3XWLwkUk2irhGb2qhm7XFRn2WdUV2447joxn3Hj-M02Zycj04TpFutzEf2qfXv4ovEHh31EZylCojcwmWOtuwLmYhU77b4XqAnWomTU/s800/%E6%9D%8F%E8%84%AF%E5%80%92%E8%BD%89%E8%9B%8B%E7%B3%95%E8%A3%BD%E4%BD%9C%E5%9C%96%20Apricot%20Upside-Down%20Cake%20Procedures.jpg)
Method:
- 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.
![Apricot Upside-Down Cake01 Apricot Upside-Down Cake01](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjbP1rIne93sJAnx3VFNP43zySYefyHuM1RAjHVd51ToU5K_JhlDSuc0jrPZrTfhzKmwjBw4djZOl6fdSJtV1OrJtkCXFHT8drThCXK7GijhGfGJC9XglsDywj_8nKH07w5HgcWSz4iM/s800/%E6%9D%8F%E7%94%AB%E5%80%92%E8%BD%89%E8%9B%8B%E7%B3%95%20Apricot%20Upside-Down%20Cake01.jpg)
wow, look really nice. i'm drooling...
ReplyDeleteTo jen:
ReplyDeleteyeah, it's gone very quickly. ^^
Lovely recipe. Cake turned out perfect!
ReplyDeletecan i use all-purpose flour?
ReplyDeleteYou can use 1½ cups of all-purpose flour with 2 teaspoons of baking powder and 1/4 teaspoon of salt.
DeletePlease note that one cup = 250ml