Shopping cart

(0 Items)

Your cart is currently empty.

Continue shopping
Back to Journal
Caramelised apricot upside-down cake

Caramelised apricot upside-down cake

This is a perfect cake and one of our favourite early summer fruit bakes. There is something nostalgic and comforting about its golden crust and deep orange, caramelised apricots. We love ours with a pour-over coffee in the late afternoon or as a delicious breakfast treat. The delicately flavoured sponge sets off the tart sweetness of the apricots impeccably, but when they are not in season, they can be simply swapped for peaches, nectarines, apple slices, or pears.


Ingredients

250g / 8 oz softened unsalted butter, plus extra for greasing the tin
300g / 10 oz plain flour, plus extra for the tin 
250g / 8 oz caster sugar 
7 apricots, halved, kernels removed 
1 tsp vanilla bean paste 
4 large eggs (or about 250g in weight) 
1 tsp baking powder
pinch salt

To serve
finely sliced toasted almonds
fresh apricot halves
honey

 

Pebble
Pebble 1
Chalk
Chalk 1
Slate
Slate 1
∅ 270mm | H:28mm
:
View all products
Preparation
  • Heat the oven to 180°C/fan 160°C/gas mark 4. Grease a deep 20 cm tin with the butter, line the base with greaseproof paper, then dust the sides lightly with flour, shaking off any excess.
  • Scatter the base of the tin with 1 tablespoon of the caster sugar then fit the apricot halves on top, cut side facing up. Set aside.
  • Beat the butter and the sugar together in a stand mixer or an electric whisk until fluffy and the sugar is dissolved.
  • Add the vanilla and beat in the eggs one by one until incorporated. 
  • Gently fold in the flour, baking powder and salt until smooth without overworking it, then spoon onto the apricots. 
  • Smooth the batter with a spatula then bake for 50 minutes until cooked through. 
  • Test this with a skewer by probing the centre of the sponge; if there is batter still clinging to the skewer then put the cake back in for 10 minutes.
  • Allow to cool completely in the tin. 
  • Run a blunt knife around the edge of the cake then turn it out onto a plate. Serve with extra fresh apricots, almonds and drizzle with honey.
Back to top