Apricot and Almond Upside-Down Cake

By Dixie Elliott

Apricot and Almond Upside-Down Cake
Apricot and Almond Upside-Down Cake recipe, brought to you by MiNDFOOD.

Almonds are a great source of, vitamin E, fibre and ‘good’ fats. Coupled with in-season apricots they make for a delicious cake best enjoyed with a coffee during a relaxing afternoon.

Serves 4

60g butter

¼ cup brown sugar

8 small apricots, halved, stones removed

125g butter (extra)

1/3 cup brown sugar (extra)

2 eggs

1½ cups almond meal

½ cup self-raising flour

clotted cream, to serve

caramel sauce (optional), to serve

1 Preheat oven to 180C. Grease and line 
a 20cm cake tin with baking paper.

2 To make caramel sauce, put butter and sugar in a small saucepan over medium heat. Stir until butter and 
sugar melt.

3 Spoon caramel sauce into prepared cake tin and spread evenly. Put apricot halves around edge and in centre of 
cake tin.

4 Process butter (extra) and sugar (extra) in a food processor for 30 seconds or until combined. Add eggs and process. Add almond meal and flour and process until just combined.

5 Spoon mixture over caramel sauce and apricots and spread evenly. Bake for 30–35 minutes or until cake is cooked through when tested with a skewer.

6 Serve warm or cold with clotted cream and extra caramel sauce (optional), 
as made above with butter and sugar.



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