Recipe

Wholemeal apricot upside down cake

Upside down cake is a classic afternoon tea snack, but can also be presented as an impressive dessert.

Feb 28, 2011 1:00pm
  • 45 mins preparation
  • 40 mins cooking
  • Serves 10
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Ingredients

Wholemeal apricot upside down cake
  • 1/2 cup dried apricots
  • 125 gram butter, softened
  • 1 teaspoon vanilla essence
  • 2/3 cup brown sugar, firmly packed
  • 2 eggs
  • 1 cup white self-raising flour
  • 1/2 cup wholemeal self-raising flour
  • 1/2 cup milk
  • 60 gram butter
  • 1/2 cup brown sugar
  • 1/3 cup chopped walnuts

Method

Wholemeal apricot upside down cake
  • 1
    Cover apricots with boiling water, soak 30 minutes, drain.
  • 2
    Grease a 20cm ring pan, line base with paper; grease paper.
  • 3
    奶油黄油,蛋糕混合精华和糖in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time; beat until combined.
  • 4
    Transfer mixture to large bowl; stir in half the sifted flours with half the milk, then stir in remaining flours and milk.
  • 5
    In a small separate bowl, combine butter and sugar; stir until smooth. Spread mixture evenly over base of prepared pan, sprinkle with walnuts. Top with apricots, cut side up. Spread carefully with cake mixture.
  • 6
    Bake in moderate oven for about 40 minutes, stand 15 minutes before turning on to wire rack to cool.

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