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Apricot upside-down cake is one of my favourite summer desserts. This version is sweetened further by the cornmeal and has a tangy, moist crumb because of the buttermilk. If you can’t find buttermilk, use plain kefir.
Requires 10 minutes cooling time
Overview
Prep time
20 mins
Cook time
50 mins
Serves
10
Ingredients
For the topping
- 55g unsalted butter
- 100g soft light-brown sugar
- juice of 1 lime
- 9 large apricots, halved and stoned (you may need 1-2 more)
For the cake
- 115g salted butter
- 175g golden caster sugar
- 2 eggs, lightly beaten
- finely grated zest of 2 limes
- 125g plain flour
- 75g fine cornmeal
- 1½ tsp baking powder
- ¼ tsp baking soda
- 180ml buttermilk
Method
Step 1
Preheat the oven to 190C/180C fan/gas mark 5.
Step 2
To make the topping, melt 55g unsalted butter in an ovenproof 25cm sauté pan and add 100g soft light-brown sugar.
Step 3
Cook over a medium heat until dark and almost caramelised (you will know by the smell), then take off the heat and add the juice of 1 lime.
Step 4
Stir until the mixture is smooth and the juice has been incorporated.
Step 5
Place 9 halved apricots cut-side down in the pan to cover the base in a single layer, adding more apricots if needed.
Step 6
For the cake batter, cream 115g salted butter and 175g golden caster sugar together, until pale and fluffy.
Step 7
Add 2 lightly beaten eggs a little at a time, beating well after each addition, then add the finely grated zest of 2 limes and beat again.
Step 8
Mix 125g plain flour, 75g fine cornmeal, 1½ tsp baking powder and ¼ tsp baking soda with a pinch of salt.
Step 9
Fold into the batter, alternating with 180ml buttermilk, in three additions.
Step 10
Spread the batter over the apricots, then bake for 40 minutes. A skewer inserted into the centre of the cake should come out clean.
Step 11
Leave in the pan for 10 minutes or so, then run a knife around the edge, invert on to a plate, give the whole thing a good shake and remove the pan.
Step 12
The cake should be intact, with the apricots on top.
