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Home > Recipes > Apricot upside-down cake

Apricot upside-down cake

Apricot cake with cut slice on plate
(1)
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 8
Vegetarian
,
Nut free
Apricot cake with cut slice on plate
  • 0.5 serves of fruit per 
  • slice
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Ingredients

825g can apricot halves in juice, drained
1 cup wholemeal self-raising flour
1 tsp baking powder
â…“ cup caster sugar
2 eggs
4 tbsp margarine, melted
â…“ cup natural yoghurt
1 tsp vanilla extract or essence

Savvy swaps

You can swap:

Canned apricots
Canned peaches, plums, pears or pineapple
Canned apricots
400g fresh apricot halves
Wholemeal self-raising flour
Wholemeal flour + 2 tsp baking powder (+1 extra tsp as per recipe)
Margarine
Canola oil

Tips

  • Making homemade cakes allows you to reduce the fat and sugar content and add fruit.  
  • Using wholemeal flour instead of plain flour increases your fibre intake. Eating a diet high in fibre can help reduce your risk of bowel cancer.  
  • Using margarine instead of butter reduces the saturated fat content of this cake.  

  • Store cake in an airtight container in a cool, dry place for up to 4 days.  
  • Cut leftover cake in slices, wrap in baking paper and freeze in an airtight container. You can then pop slices straight into a lunchbox and they will be thawed by recess. 
  • Store drained apricot juice in a jar in the fridge to use in marinades and salad dressings. 

  • Canned fruit can be a cheaper option than fresh, particularly out of season.  
  • Vanilla essence is a cheaper alternative to vanilla extract.  
  • You can save money by using home brand canned fruit.
     

Method

Step 1
Preheat oven to 180°C. Grease and line a 22cm round cake tin.

Step 2
Arrange apricot halves in bottom of tin, cut side down. Chop any leftover apricot halves and put aside.

Step 3
Combine flour, baking powder and sugar in a medium bowl.

Step 4
Whisk together eggs, margarine, yoghurt and vanilla in a small jug until well combined. Pour into bowl with flour and stir until just combined. Gently stir through any leftover chopped apricots.

Step 5
Spread mixture over the apricots and bake for 35 minutes or until a skewer inserted in the middle comes out clean. Allow to cool for 5 minutes, then carefully turn out onto a wire rack.

Serving suggestion: serve with a dollop of natural yoghurt.  

Tips

  • Making homemade cakes allows you to reduce the fat and sugar content and add fruit.  
  • Using wholemeal flour instead of plain flour increases your fibre intake. Eating a diet high in fibre can help reduce your risk of bowel cancer.  
  • Using margarine instead of butter reduces the saturated fat content of this cake.  

  • Store cake in an airtight container in a cool, dry place for up to 4 days.  
  • Cut leftover cake in slices, wrap in baking paper and freeze in an airtight container. You can then pop slices straight into a lunchbox and they will be thawed by recess. 
  • Store drained apricot juice in a jar in the fridge to use in marinades and salad dressings. 

  • Canned fruit can be a cheaper option than fresh, particularly out of season.  
  • Vanilla essence is a cheaper alternative to vanilla extract.  
  • You can save money by using home brand canned fruit.
     

Rating

5
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