Apricot upside down cake

In previous years, I’ve never really been too interested in apricots – when they’re competing with the likes of peaches and strawberries there’s usually no competition!

But this year I feel like I’ve been seeing them everywhere, and when I saw punnets were half price in my local supermarket I couldn’t resist.

I made this cake almost two weeks ago, and I sort of wish I’d waited – as apricots were chosen as the July theme for We Should Cocoa, a blogging event I’ve been following and wanting to get involved with for a while.

This cake doesn’t involve any chocolate, but on the plus side it means I have an excuse to bake with apricots again later in the month, which can’t be a bad thing!

Apricot Upside Down Cake (original here)

  • 200g plain flour
  • 2tsp baking powder
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 10 apricots
  • 1 tsp vanilla essence
  • 100g caster cugar
  • 300ml water
Heat the water, sugar and vanilla essence in a large saucepan. Halve and stone the apricots, add to the pan and bring to a gentle simmer. Turn off the heat and leave while you make the cake mix. Beat together the butter and sugar, followed by the eggs, then fold in the flour and baking powder.
Grease and line a 10″ springform cake tin. Place the apricots cut side down in concentric circles (or whatever nice pattern will fit!) then carefully spread the cake mix on top. Bake at 180 degrees for about 50 minutes, then remove from the oven and turn out on to a plate. While the cake is cooking, boil the water left over from the apricots down to a thick syrup. Pour this all over the cake, then serve warm with ice cream.

One thought on “Apricot upside down cake

  1. Pingback: Apricot and white chocolate cookies – We Should Cocoa | hungryhinny

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