Mary Berry Upside-Down Apricot Cake Recipe
Upside-down apricot cake is a classic dessert where juicy apricots are arranged in a caramelized layer at the bottom of the tin and then topped with cake batter. After baking, the cake is inverted, showcasing the glossy apricots on top.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Topping:
- Canned apricot halves: 1 can (approx. 400g or 14 oz), drained.
- Butter: 50g (¼ cup).
- Light brown sugar: 50g (¼ cup).
For the Sponge:
- Butter: 100g (½ cup), softened.
- Caster sugar: 100g (½ cup).
- Self-raising flour: 100g (¾ cup), sifted.
- Baking powder: 1 teaspoon.
- Eggs: 2 large.
- Milk: 2 tablespoons.
- Vanilla extract: 1 teaspoon.
Instructions
Step 1: Preheat the oven
Preheat your oven to 180°C (350°F). Grease and line the base of a 20cm (8-inch) round cake tin.
Step 2: Prepare the caramel topping
In a small saucepan, melt the butter and brown sugar over medium heat, stirring until smooth and bubbling. Pour the caramel into the prepared cake tin, spreading it evenly over the base. Arrange the drained apricot halves cut-side down on top of the caramel.
Step 3: Make the sponge
In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Step 4: Add dry ingredients
Sift in the self-raising flour and baking powder, then fold gently into the mixture. Stir in the milk to create a smooth batter.
Step 5: Assemble the cake
Spoon the batter over the apricots, spreading it evenly to cover the fruit completely.
Step 6: Bake
Place the cake tin in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool and invert
Allow the cake to cool in the tin for 5 minutes, then carefully invert it onto a serving plate. Peel off the parchment paper to reveal the caramelized apricots.