Upside-Down Apricot Cake

For this cake, you can use other fresh fruits rich in pectin besides apricots. Be careful when flipping the cake onto a plate to avoid burning yourself with the caramel syrup!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 spoons Butter, unsalted

  • 4 spoon Sugar, brown

  • 12 pieces Apricot, raw

  • 2 piece Egg, fresh

  • 55 g Butter, unsalted

  • 60 g Sugar, white

  • 1 bag Sugar, white

  • 150 ml Milk, whole milk

  • 170 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

Steps

  1. Preheat the oven to 180 degrees Celsius. Wash the apricots, dry them, and cut them in half. Remove the pits. Slice the apricot halves into thinner pieces. Grease a round baking dish well with butter. Evenly cover the bottom with a thin layer of brown sugar. Arrange the apricot slices over the brown sugar, slightly overlapping them (see picture).

  2. In a bowl, using an electric mixer, beat the softened butter, sugar, vanilla sugar, and eggs until fluffy. While continuously mixing, slowly pour in the milk in a thin stream. Finally, sift the flour and baking powder into the mixture and gently fold them in to create a smooth batter without lumps.

  3. Spread the batter over the apricots. Place the baking dish in the preheated oven for 30 to 35 minutes.

  4. Once the cake is baked, remove the dish from the oven and let it cool for a few minutes. Then carefully remove the rim and very gently flip the cake onto a serving plate. Cut the cake into desired-sized pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 150 kcal
  • Fat: 7.56 g
    • Saturated Fat: 4.44 g
  • Carbohydrates: 17.86 g
    • Sugars: 16.35 g
  • Protein: 2.17 g
  • Fiber: 1.32 g

Advice

Whipped cream or a scoop of homemade vanilla ice cream pairs excellently with this cake. Take the butter out of the refrigerator at least one hour before preparation to soften.