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Apricot upside-down cakes
Makes: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Apricot upside-down cakes
These little cakes are baked in a muffin tin and are wonderfully light with sticky glazed tinned apricots on top. They make a great post-supper pud and cost under 50p per serving
Makes: 12
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
165Kcal
Fat
8gr
Saturates
5gr
Carbs
21gr
Sugars
14gr
Fibre
1gr
Protein
2gr
Salt
0.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 100g soft butter, plus extra to grease
- 100g light brown sugar, plus 2 tbsp
- 12 apricot halves in fruit juice (you’ll need 1 x 411g tin)
- 2 medium eggs
- 100g self-raising flour
- 1 tsp baking powder
- ½ tsp almond extract
- 60g apricot jam
- Greek yogurt, to serve
Step by step
Get ahead
Store the cakes in an airtight container for up to 4 days, or freeze.
- Preheat the oven to 180°C, fan 160°C, gas 6. Grease a 12-hole muffin tin with butter.
- Sprinkle 2 tablespoons of brown sugar evenly into the holes of the muffin tin. Drain the apricots over a bowl to catch the juice, then place cut-side down on a kitchen paper-lined plate to absorb any excess juice. Place one apricot half, cut-side down, into each muffin hole.
- Add the butter, sugar, eggs, flour, baking powder and almond extract to a mixing bowl. Add 2 tablespoons of reserved juice and a pinch of salt and beat with an electric whisk until combined.
- Spoon the sponge mixture evenly on top of the apricots, levelling the tops. Bake for 15 minutes or until risen and golden. Remove from the oven and leave to stand for 5 minutes.
- Warm the apricot jam in a small saucepan with ½ tablespoon of the reserved apricot juice. Turn the cakes out onto a board and brush with the warmed jam. Serve the cakes warm or at room temperature, with a dollop of Greek yogurt.