Wednesday, January 14, 2009

Apricot Upside Down Cake

Rachel from The Crispy Cook is the host for this edition of Weekend Herb Blogging and I'm once torturing those in wintery climes with our summer fruit, this time I have apricots

apricots© by Haalo


It takes a lot of effort to restrain yourself from just biting into that sun-kissed flesh.

apricots© by Haalo


With their orange colouring you immediately know that they are high in Beta-Carotene but they are also rich in Vitamin C and Lycopene. This powerful trilogy of anti-oxidants help to protect the body against disease. Apricots also contain Folate as well as Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium and Zinc.

When thinking of a dish to make, I didn't want to leave anyone out - so you can easily substitute canned apricots if fresh aren't in season.

The dish I came up with was an Apricot Upside-Down Cake!

Apricot Upside-down Cake© by Haalo


Apricot Upside-Down Cake

fresh apricots, halved, kernel removed
150 grams brown sugar
75 grams butter
Cake:
250 grams plain flour
2 teaspoons baking powder
200 grams caster sugar
125 grams melted butter, cooled
2 eggs
80mls milk, approx



Make the topping:
Place the butter and sugar into a small saucepan - cook over a low heat until the butter has melted and the sugar has dissolved.

Pour this into a 20cm/8 inch cake pan and then arrange the apricot halves, skin side down, neatly over the surface.

Make the Cake:

Sift the plain flour with the baking powder and place into the bowl of a mixer. Add the caster sugar, eggs and cooled butter and beat, adding enough milk to create a spoonable batter.

Spread the batter carefully over the apricots and then level off the surface with a palette knife.

Bake in a preheated 160°C/320°F until golden and cooked through. If you find the surface is browning too quickly, cover with the cake pan with foil.

Once done, let it sit in the pan for a few minutes before turning out onto your serving plate.

Apricot Upside-down Cake© by Haalo

The apricots have almost taken on the colour of the caramel, they have softened nicely and their flavours intensified.

Apricot Upside-down Cake© by Haalo


Eat as is, or serve with cream (or thick yoghurt for a lighter alternative).

9 comments:

  1. *writhes jealously*
    APRICOTS!? Sigh. Yum.

    ReplyDelete
  2. Yum - I love apricots and have a recipe I love with dried apricots on the cake but have never thought to try it with fresh apricots!

    ReplyDelete
  3. Your choice of things to make that will bring out the best in those apricots, is spot-on. Delicious. This is what I did with mine...

    http://www.my-easy-cooking.com/2008/11/lets-get-stoned-with-flambe-apricots.html

    ReplyDelete
  4. Love reading your summery posts as we endure an Arctic cold snap (-26o F below zero last night!).

    ReplyDelete
  5. Sorry Tad ;)

    Thanks Johanna - do try the fresh apricots!

    Thanks Nina - oh I love those flambe apricots, divine!

    Thanks Rachel - woah that is more than cold!

    ReplyDelete
  6. GORGEOUS pictures and, yes, thinking about fresh, tree-ripened fruit does feel a little like torture! I'm so glad you get to enjoy them, however, and you've put them to beautiful use in this cake.

    ReplyDelete
  7. I love upside down cakes. Funny that I don't make them often enough, but I used to make pineapple ones on occasion. I especially love the moment when you turn the tin upside down and "unveil" the cake.

    ReplyDelete
  8. I made these last nights in muffin pans and they were pretty darn tasty. I also ground up a heap of cardamom seeds and added them to the batter - yum!.

    ReplyDelete
  9. Thanks Laurie - soon, it will be apricot season for you

    Oh Y - that make or break moment, will it turn out, will half remain in the pan, such a good feeling when it comes out in one piece

    How delish Helen - muffin pans are the perfect size for fruit like this - you could do the same thing with plums or nectarines

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...