Apricot Upside Down Cake Recipe
Ingredients
For caramel topping;
- 2 tbsp butter,
- 1/ cup sugar,
- 1/4 cup boiling milk,
- 500 g fresh apricots.
For the cake;
- 2 eggs,
- 1 cup milk,
- 1/2 cup vegetable oil,
- 1 cup sugar,
- 2 cups flour,
- 5 g baking powder,
- 1/2 cup grounded almonds.
Preparation
- Melt the butter for the caramel,
- Add sugar and cook until liquid,
- Add milk and mix well until dissolves,
- Pour into the 26 cm mold covered with parchemen paper,
- Halve and pit the apricots,
- Set apricots on the caramel,
- For cake beat eggs and sugar,
- Stir in milk and vegetable oil,
- Combine flour and baking powder and whisk until homogenous,
- Add the almonds to cake mixture and stir,
- Pour the batter on caramel banana mixture,
- Bake at preheated 170 degrees until golden brown,
- Wait 2-3 mins when you remove from oven, then turn upside down on a serving plate.
Bon Appetit…