31 January 2008

Upside Down Blueberry and Apricot Cake


This recipe comes from Annabelle White's fantastic book : Best Recipes. I have modified it slightly - it always looks sensational with the bright blue/purple & apricot coloured topping.

I made this for my friend Jackie & a bag-a-lope for her birthday xoxo

Topping:
  • 30g butter
  • 3/4 cup brown sugar
  • handful of fresh blueberries
  • handful of dried apricots
  1. Melt butter on low heat
  2. Sprinkle on brown sugar
  3. Leave for a few minutes on low heat so sugar melts
  4. Remove any excess butter
  5. Pour into a cake tin (I use a spring loaded one)
  6. Arrange fruits in the sugar/butter mix
Batter:
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 125g soft butter (I use unsalted)
  • 1 cup sugar
  • 2 tsp vanilla essence
  • 2 large eggs
  • 1 cup butter milk
  1. Cream butter & sugar
  2. Add vanilla essence
  3. Add 1 egg at a time
  4. Add butter milk
  5. Stir in sifted dry ingredients
  6. Pour/spoon batter over fruit/brown sugar topping gently
  7. Bake for 45-50 mins at 350 oF
I serve with thickened cream - creme fraiche would be nice too - ENJOY :-)