Skip navigation and jump to content.

 the goods

8 oz butter

1 cup dark brown sugar

1 can of apricot halves, drained

1 cup white sugar

1 1/2 cups self raising flour

2 eggs

dash milk

time: 10 minutes to mix / 35 minutes to bake

you will need:

  • medium size mixing bowl
  • 9 inch cake pan
view metric measurements
apricot upside-down cake 

this is a recipe which, to this day, I get calls in the middle of the night from far-away friends. 'how do I make that gooey apricot pudding with the toffee oozing down the sides?'

you cannot put a foot wrong serving this. people will moan. people will swoon

let them

just don't tell them that you whipped it up in 10 minutes, baked it in 30 and intend to finish it off for breakfast!

soften: 4 oz butter and beat into 1 cup dense packed brown sugar

spread: this toffee paste over the bottom of a buttered 9 inch cake pan

drain: 1 can of apricot halves and arrange the halves, cut side down, into the toffee paste

pre heat: oven to 400f

soften: 4oz butter

cream: butter with 1 cup white sugar, beat until pale

add: 2 eggs, 1 1/2 cups self raising flour and a dash of milk

beat: to a smooth batter and pour over apricots

bake: @ 375f for 35 minutes until golden brown and cake feels firm when tapped in might need another 5 minutes

invert: cake onto a serving dish (careful, hot toffee syrup will come pouring down the sides)

serve: with ice cream, whipped cream, custard or all of the above!