My mother used to make upside down cake when I was a kid and it’s a recipe I made lots of times. It was also the recipe my mother in law said she loves; that is a winner. But this was the first time I’ve made individual upside down cakes. I’m not sure why I didn’t try it before as they were so good.
To serve, I’ve made a mascarpone cream with cardamom, it was lovely and the flavours of cardamom with apricots and cinnamon from the cake were beautiful together.
Ingredients for 12 Individual upside down cakes:
– 6 apricots
– 100g self raising flour
– 2 eggs
– 100g sugar
– 100ml oil
– 20g butter and 20g sugar
I made the cakes with apricots, but you can also use similar fruits, like nectarines, plums or pineapple.
Wash the fruits and remove the stone, leave them on a cloth to dry. Prepare the batter by mixing the flour with 100g sugar, oil, cinnamon and the eggs. I don’t use a mixer as the batter is not thick and it’s easy to mix it by hand.
I used silicone cupcake trays as they were the perfect size for my individual cakes. Divide the butter and put it into each cavity. Butter the base of the moulds. Sprinkle the remaining 20g of sugar on top of the butter.
Add a half of apricots on each cavity with the peel on top. Pour the batter on top of the apricots.
Put the baking tray in the preheated oven at 200C degrees and bake it for 20 minutes or until golden brown.
Remove the tray from the oven and leave it to cool for a couple of minutes.