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Upside-down apricot and vanilla cake

  • 0:55 Prep
  • 0:50 Cook
  • 20 Servings

Ingredients

  • 825g can apricot halves in juice, drained
  • 175g butter, softened
  • 1 cup brown sugar, firmly packed
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups self-raising flour
  • 1 cup buttermilk (see Note)
  • Thick vanilla custard, to serve
  • Maple syrup, to serve

Equipment

  • 6cm-deep, 22cm square cake pan

Method

  • 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper. Pat apricots dry with paper towel. Arrange, cut-side down, over base of prepared pan.
  • 2
    Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
  • 3
    Add eggs, 1 at a time, beating to combine. Stir in 1/2 the flour, then 1/2 the buttermilk. Repeat with remaining flour and buttermilk. Drop spoonfuls of mixture over apricots. Spread with a spatula to cover apricots and smooth top.
  • 4
    Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Serve warm with custard and drizzle with maple syrup.

Source: taste.com.au

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