Tuesday, 18 February 2014

Fresh Apricot Upside-Down Cake



The rubric should be more appropriately written as Not-so Fresh Apricot cake...



Bought these apricots way back in 2013 - around Christmas, if I'm not mistaken, from a rather upmarket grocery store. The package said "succulent and sweet" and I was sold. They did look fresh and juicy.
Long story short, came home, took a bite and it was dry and way too tart... so disappointed! Kept the rest in the fridge and totally forgot about them until a couple of days ago.

Apart from the slightly wrinkly appearance, they were still alright to eat



Fresh Apricot Upside-Down Cake

5 apricots, halved and remove stones
30g butter, melted
3 tbsp brown sugar

125g butter
100g sugar
2 eggs
1 cup self-raising flour, sifted

Preheat oven to 180C
Grease and line 18cm round sandwich tin

For the fruit layer, brush butter in the base of the tin.
Sprinkle evenly with the sugar and arrange the apricots halves.

To make the cake, cream butter and sugar until light and fluffy.
Add the eggs one at the time and beat well.
Fold in the flour.

Spoon the cake mixture over the fruits and bake for 30 minutes.
Once baked, turn out, leaving the cake fruit side-up.









2 comments:

  1. Not-so Fresh Apricot cake...looks so.... delicious!!!

    ReplyDelete
  2. It was delicious, Cilantro... just the balance of sourness and sweet. Give it a try :)
    xoxo

    ReplyDelete