Upside-down sticky apricot cake

Add a little extra to this cake with saffron strands, don’t worry if you don’t have any – it’s delicious either way

  • Prep:20 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 552
  • fat 30g
  • saturates 14g
  • carbs 66g
  • sugars 39g
  • fibre 3g
  • protein 9g
  • salt 0.62g


  • 85g golden caster sugar
  • 6 apricots, halved
  • 200g butter
  • 175g golden caster sugar
  • 2 eggs
  • 75ml full-fat milk
  • pinch saffron strands (optional), diluted in a little warm water
  • 140g plain flour
  • 140g self-raising flour
  • 100g ground almonds


Why not try...
Frying a few halved apricots with a small knob of butter and a sprinkling of sugar until sticky, then serving them alongside duck – apricots and duck are delicious together.


  1. Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.

  2. To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.

  3. Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut into wedges. Serve with crème fraîche, if you like.

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