Apricot Upside Down Cake

Apricot Upside Down Cake



1 large tin of apricot halves, juices drained

125g unsalted butter softened to room temp

125g sugar

2 eggs

1 teaspoon vanilla extract

125g plain flour

1 teaspoon baking powder

This recipe is so easy you don’t need a mixer, I just use a rubber spatula


Preheat the oven to 180 degree C

Place the apricot halves on the bottom of a paper line cake tin, mine was a 20x20cm square tin

Beat the butter, sugar, eggs & vanilla until light & fluffy

Combine the flour & baking powder together then add to the butter & egg mixture, mix to combine

Place the mixture over the apricots, the cake batter won’t cover the apricots, but it will spread during cooking.

Place into preheated oven & bake for 35-40 mins or until a skewer comes out clean.

Let it cool in the tin for about 10 mins, then turn onto a cooling rack & cool completely before serving. Serve with cream.

*If you only have Self raising flour you can use that & leave out the baking powder

You can also use any fruit you like, I’ve made it with tinned pears halves, pineapple rings & sliced peaches.


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