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 :-)