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Upside-down apricot and vanilla cake
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Prep Time:
55 minutes
Cook Time:
50 minutes
Total Time:
105 minutes
Budget-friendly, crowd-pleasing slab cake.
Ingredients:
  • 825g can apricot halves in juice, drained
  • 175g butter, softened
  • 180.00 gm brown sugar, firmly packed
  • 8.80 gm vanilla extract
  • 300.00 gm self-raising flour
  • 260.00 gm buttermilk (see Note)
  • Thick vanilla custard, to serve
  • Maple syrup, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm square cake pan and line it with baking paper. Gently pat dry the apricots with a paper towel and arrange them cut-side down on the base of the pan.
  • Whip butter, sugar, and vanilla with an electric mixer until light and creamy.
  • Mix in the eggs one at a time until fully combined. Alternate adding half of the flour and half of the buttermilk, then repeat with the remaining flour and buttermilk. Spoon the batter over the apricots, spread evenly with a spatula to cover them completely and smooth the top.
  • Bake for 50 minutes or until a skewer inserted into the center comes out clean. Rest in the pan for 10 minutes, then gently invert the cake onto a serving plate. Enjoy warm with custard and a drizzle of maple syrup.

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