apricot upside-down cake
Thu, 1 October, 2015
Just when I thought I've seen it all when it comes to cake batters, here comes this little number and what a lovely one it is. The texture is gorgeous, it's not hard to make and it keeps well if you let it. And the best thing - you can use it for an upside down fruit cake.
Tarte Tatin is of course the classic, but it uses puff pastry so will become soggy if the tarte stands around for a bit - or, in my experience, immediately after turning it right side up. This not so - fruit (apricots here, excellent in cakes, turning jammy and gooey but with the delicate suede skins almost intact) gets cooked gently at the bottom of the tin and the batter on top is fluffy, rich, and does not sink pitifully when turned out.
Try halving the cake mix ingredients: I loved it as it was but thought it might have been even better with a more even proportions of fruit to cake.
And the recipe is from BBC Good Food.
apricot upside-down cakeServings: 16Time: over 2 hours
- For the cake:
- 150ml (2/3 cup) milk, at room temperature
- 1 tsp vanilla extract
- 300g (1 1/2 cup) caster sugar
- 3 eggs
- 350g (3 cups) plain flour
- 3 tsp baking powder
- 200g (1 3/4 stick) butter, melted
- 400g (14oz.) ripe apricots
- For the topping:
- 25g (2 tbsp.) butter, melted
- 3 tbsp. light muscovado sugar
- 3 rounded tbsp. flaked almonds
1. Preheat the oven to 170C/325F/gas 3. Butter and line with parchment a round 23cm (9in) tin – if it’s loose-bottomed, line the whole tin with foil, then with parchment, so the apricot juice doesn’t leak. Melt the butter for the cake and the topping (best melt a whole 250g pack – amazing how much water will evaporate). Leave to cool.
2. Toast the almond flakes until golden. Mix all the topping ingredients in a bowl, then spread at the bottom of the prepared tin.
3. Mix the milk with the vanilla extract. In a bowl, mix the flour with the baking powder. Place the sugar and eggs in a large bowl or a standing mixer bowl and beat until pale, fluffy, increased in volume significantly and forms ribbons when paddles are lifted. This will take about 5-7 minutes.
4. Add a third of the flour and mix in on low speed, then add a third of the milk, mixing continuously. Repeat twice more until all the flour and milk are used up. Mix in the melted butter, adding it in a slow stream.
5. Halve and stone the apricots and place them cut side down on the topping in the tin. Pour over the cake mix.
6. Bake for about 1 ¼ - 1hour 30 minutes until a skewer inserted in the middle of the cake comes out clean, and the surface springs back when pressed.
7. Cool in the tin for 30 minutes. Turn over onto a wire rack , remove the parchment and serve warm or cooled completely.