8 oz butter
1 cup dark brown sugar
1 can of apricot halves, drained
1 cup white sugar
1 1/2 cups self raising flour
time: 10 minutes to mix / 35 minutes to bake
you will need:
|apricot upside-down cake
this is a recipe which, to this day, I get calls in the middle of the night from far-away friends. 'how do I make that gooey apricot pudding with the toffee oozing down the sides?'
you cannot put a foot wrong serving this. people will moan. people will swoon
just don't tell them that you whipped it up in 10 minutes, baked it in 30 and intend to finish it off for breakfast!
soften: 4 oz butter and beat into 1 cup dense packed brown sugar
spread: this toffee paste over the bottom of a buttered 9 inch cake pan
drain: 1 can of apricot halves and arrange the halves, cut side down, into the toffee paste
pre heat: oven to 400f
soften: 4oz butter
cream: butter with 1 cup white sugar, beat until pale
add: 2 eggs, 1 1/2 cups self raising flour and a dash of milk
beat: to a smooth batter and pour over apricots
bake: @ 375f for 35 minutes until golden brown and cake feels firm when tapped in centre...it might need another 5 minutes
invert: cake onto a serving dish (careful, hot toffee syrup will come pouring down the sides)
serve: with ice cream, whipped cream, custard or all of the above!