Upside-Down Moist Apricot Cake
This uncomplicated Apricot Upside-Down Cake is a traditional Bulgarian dessert prepared with apricot compote. The cake is decorated with caramelised apricots on top, and its sponge base is drenched in the sweet juice of the compote. The result is a visually appealing, deliciously moist and flavorful sweet treat.
Equipment
- 24 cm baking cake tin
- a stand or hand mixer
- mixing bowl to use with a stand mixer
Ingredients
- 459 ml apricot compote fruit and juice
- 5 medium eggs
- 1 cup plain flour
- 2 cups white granulated sugar
- 2 teaspoons baking powder
- 1/2 medium orange juiced
- 1 teaspoon vanilla extract
- 1 tablespoon oil
- 100 ml water
Instructions
- Preheat the oven to 170°C/338°F. For a fan-assisted oven, reduce the temperature slightly.
- Whisk the eggs at a low speed using your mixer until they have almost doubled in volume and turned pale. Incorporate 1 cup of sugar and whisk until fully dissolved and seamlessly integrated with the eggs. Pour the vanilla extract, orange juice, and oil into the mixture. Whisk for a few minutes to ensure a thorough combination.In a separate bowl, stir the baking powder into the flour and sift the mixture using a flour sifter. Add this to the egg mixture and whisk to create a thin batter.
- Pour the remainder of the sugar and 50 ml water inside your cake-baking tin and heat it at low heat on the hob. When the sugar dissolves, increase the heat until the sugar turns golden. Shake the tin from time to time to ensure good consistency. Add the rest of the water (50ml) carefully and stir. Let the caramel cool and harden, then carefully arrange the halved apricots over the caramel. Pour the cake batter over the apricots.
- Place a small bowl of water in the bottom of the oven and bake the cake in the middle of the hot oven for 20-25 minutes. Check if the cake is cooked with a wooden skewer. If needed, bake the cake longer.
- Once your cake is fully cooked, remove it from the oven and let it cool for 10 minutes. Drizzle small amounts of the compote juice over the cake while still inside the baking tin. Let the cake absorb the syrup entirely, approximately 10 minutes. Use a sharp knife to gently separate the apricot cake from the baking tin walls and flip it onto a serving plate while it is still warm.