Apricot Upsidedown Cake

Serves 10
Calories: kcal/serving

The Telegraph

This is sweetened by the cornmeal and has a tangy, moist crumb because of the buttermilk. works well with tinned apricots (needs just over a tin).

For the Topping

55g unsalted butter
100g soft light-brown sugar
1 lime, juice only
9-11 large apricots, halved and stoned

For the cake

115g salted butter
175g golden caster sugar
2 eggs, lightly beaten
2 limes, finely grated zest
125g plain flour
75g fine cornmeal
1½ tsp baking powder
¼ tsp baking soda
180ml buttermilk

 

Method

1. Preheat the oven to 180C fan.

2. To make the topping, melt the unsalted butter in an ovenproof 25cm sauté pan and add the soft light-brown sugar.

3. Cook over a medium heat until golden and almost caramelised (you will know by the smell), then take off the heat and add the lime juice.

4. Stir until the mixture is smooth and the juice has been incorporated.

5. Place the apricots cut-side down in the pan to cover the base in a single layer.

6. For the cake batter, cream the butter and sugar together, until pale and fluffy.

7. Add 2 lightly beaten eggs a little at a time, beating well after each addition, then add the finely grated lime zest and beat again.

8. Mix the plain flour, cornmeal, baking powder and baking soda with a pinch of salt.

9. Fold into the batter, alternating with buttermilk, in three additions.

10. Spread the batter over the apricots, then bake for 30-40 minutes. A skewer inserted into the centre of the cake should come out clean.

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. The cake should be intact, with the apricots on top.