This is an apricot upside down cake or pudding,  whichever you call it, and if you want it as a cake you drain the apricot pie filling first.  If on the other hand, you prefer a pudding, you leave the liquid from the tin of apricots in the cake - the choice is yours.

I personally like the pudding as it is very moist however the cake is also delectable.

Apricots have a slight tart taste which makes them ideal to use in cakes as it takes away from the sweetness and makes it delicious!

In other words, it has the taste of the sweet dough mixed with the tart apricots.

Although I used apricot pie filling, you could also use apricot halves, and particularly if you want to use it as a cake.

Either way, you cannot go wrong with this beauty!

Preparation Time: 20 minutes
Cooking Time: 40  minutes plus custard
Makes: 12 servings

425g can apricot pie fruit filling
90g butter
½ cup brown sugar, firmly packed
½ cup castor sugar
1 cup plain flour
1 tsp baking powder
2 eggs, lightly beaten

2 tbsp lemon juice
¼ cup demerera sugar
Pinch nutmeg

Lightly grease a 20 cm spring-form, or line it with baking paper.  Heat the oven to a medium heat, approximately 190°/170°C fan forced.

Arrange the apricot filling on the base of the pan.

Cream the butter and the sugars with an electric mixer until it is light and fluffy.

Beat in the sifted dry ingredients alternately with the eggs.

Spoon this mixture into the pan over the apricots, and gently smooth the top.

To make the topping, combine all the ingredients in a bowl.

Spread the topping over the cake as evenly as possible.

Bake in the oven for about 35 - 40 minutes or add 10 minutes if you want to serve it as a cake.

While this is baking, clean the bowl with a spatula and eat, it is delightful raw! (one of my weaknesses)

Let the pudding stand in the pan for  about 5 minutes.

Turn it carefully upside down onto a serving plate and serve with lashings of homemade custard.

This recipe is suitable to freeze and can also be made ahead.


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