14 February 2010

Blueberry and Apricot Upside-down Cake

This recipe comes from Annabelle White's Best Recipes - this is one of my favourite cook books as everything is easy but sensational. This is an easy cake & is so light & tasty!


50g butter
3/4 cup brown sugar
1 400g can apricots, drained
1 punnet blueberries

Melt butter on low heat and sprinkle brown sugar on top, leave for a few minutes on low. Remove from heat. pour into your cake tin and arrange fruits.

NOTE: You can use any assortment of fruit & nuts.


2 cups flour
1 tsp baking powder
1 tsp baking soda
pinch salt
125g soft butter
1 cup sugar
2 tsp vanilla essence
2 large eggs
1 cup buttermilk

  1. Cream butter and sugar.
  2. Add vanilla essence, then eggs one at a time. Beat well.
  3. Add buttermilk, mix.
  4. Sift in dry ingredients and mix well.
  5. Pour over fruit evenly.
  6. Bake 350oC for 40-45 minutes until the top springs back.
  7. Run knife around the side immediately - turn over with plate


  1. Hi I have this book too and have loved every item I have baked so far. I just got a new mixer so was looking for new cakes to try and thought this would be a good option but found what I thought were typos in the recipe. Do you bake it at 350oC as printed or does it mean 350oF (180oC)?

  2. This comment has been removed by the author.

  3. thanks for pointing it out I'd bake it as "normal" in a moderate oven don't even look at the F or C but you're correct


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