how to make perfect Upside-down apricot and vanilla cake

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Upside-down apricot and vanilla cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Upside-down apricot and vanilla cake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Upside-down apricot and vanilla cake is something that I’ve loved my entire life.

Table of Contents


  • 825g can apricot halves in juice, drained
  • 175g butter, softened
  • 1 cup brown sugar, firmly packed
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups self-raising flour
  • 1 cup buttermilk (see Note)
  • Thick vanilla custard, to serve
  • Maple syrup, to serve


  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper. Pat apricots dry with paper towel. Arrange, cut-side down, over base of prepared pan.
  • Step 2
    Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
  • Step 3
    Add eggs, 1 at a time, beating to combine. Stir in 1/2 the flour, then 1/2 the buttermilk. Repeat with remaining flour and buttermilk. Drop spoonfuls of mixture over apricots. Spread with a spatula to cover apricots and smooth top.
  • Step 4
    Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Serve warm with custard and drizzle with maple syrup.

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