I do like a good upside down cake. My favourite has long been the pineapple variety, but I acquired some fresh apricots and thought I’d give them a go to see what an upside down apricot cake would be like. I also like a nice layer cake, so I thought I might as well combine the two!
I adapted a BBC Good Food recipe for this – the original uses peaches and clotted cream, whereas I went for apricots and creme fraiche (as it was all I had in!). I sliced up the apricots as neatly as I could, tossed them in some sugar and lined one of the baking tins with them, scattering the rest of the sugar over the top.
The sponges themselves were a doddle to make thanks to the good ol’ all-in-one method, although I did have to leave them for a good 10 minutes longer in the oven than specified.
As you can see from the above picture, the top layer looked a lot nicer fresh out of the oven than it did the next day (top pic) due to the juices from the cooked fruit making the top slightly soggy. As such, making this on the day you want to eat it is a wise idea.
For the filling, I spread apricot jam on the top of the bottom sponge layer and mixed the creme fraiche with sugar and vanilla extract before slathering it on top of the jam. The creme fraiche was rather runny so I would use double cream or clotted cream as suggested in the original recipe next time. Despite that, it did taste nice!
I have to say, this was a rather delicious cake. The apricots were pretty tart (both the fresh and jam varieties) but this contrasted nicely with the sweet sponge and cream filling. The only downside is that the cake spoiled really quickly in the extreme heat we’ve been having recently – I really should have put it in the fridge or eaten the lot very quickly! Let that be a lesson to you all…
For the sponges:
- 200g butter, softened
- 200g self-raising flour
- 1 tsp baking powder
- 200g golden caster sugar (I had to use a mixture of normal caster sugar and light brown sugar)
- 4 eggs
- 2 tbsp milk
For the topping:
- 4 ripe apricots
- 85g light brown sugar
For the filling:
- 1-2 tbsp apricot jam
- 100g creme fraiche or 230g double cream/clotted cream
- 1-2 tbsp golden caster sugar (I used light brown sugar)
- 0.5 tsp vanilla extract
- Pre-heat the oven to gas 4/180C/fan 160C. Grease and line two 20cm round cake tins.
- Sift the flour and baking powder together, then add the butter, sugar, eggs and milk. Beat with an electric whisk until smooth.
- Halve the apricots, slice each half into quarters and mix thoroughly with the 85g of sugar. Line one of the baking tins with the apricots and scatter any remaining sugar over the top.
- Divide the sponge mix between the two tins and smooth the tops. Bake for 20-25 mins until golden. The tin with the apricot layer may take a little longer to cook. Leave the sponges to cool on a wire rack.
- Beat the creme fraiche with the golden caster sugar and vanilla extract. Spread the cooled plain sponge layer with the jam and spread the creme fraiche mix over the top. Sandwich with the apricot sponge and serve. Be sure to eat it all up asap or store any leftovers in an airtight container – ideally in a fridge, if the weather’s warm!