Upside-down apricot cake
Discover the super easy recipe for upside-down apricot cake! A soft and generously caramelized dessert that will remind you of childhood treats, ready in just 50 minutes.
Ingredients · Servings 6 people
- 200 g sucre
- 100g flour
- 90g butter
- 2 eggs
- 1 sachet of baking powder
- 1 can of apricots in syrup
Method · 20 min
- Prepare a caramel and pour it into a 25cm diameter springform pan immediately before it sets. Make sure it completely covers the surface of the pan. Let it cool and arrange the drained apricots upside down so that the rounded side is in contact with the caramel.
- Pour the flour, baking powder, and sugar into a mixing bowl. Add the eggs and mix. Then add the softened butter and mix until you have a smooth batter. Pour the batter over the apricots and bake for 30 minutes at 180°C (350°F).
- Wait until the cake is lukewarm to unmold it, but don't wait until it's cold, otherwise the caramel will harden and prevent the cake from unmolding. If you're preparing it in advance, place the mold in a shallow bath of hot water to liquefy the caramel and allow the cake to unmold.
Sucre 200 g
100g of flour
Butter 90 g
