VegetArian RECIPE

Upside-Down Tea Cake

My mum would make this cake whenever she would have guests appear for an afternoon cup of tea and something sweet. Since being in the USA, I have not come across it, so I wanted to introduce it to my audience. It is a fantastic dessert served with a side of whipped cream, and it’s perfect to take to a high tea or festive picnic.

Ingredients

Topping: 

1/4 cup (60g) unsalted butter, melted 

1/2 cup (100g) packed light or dark brown sugar 

6 apricots, halved and stone removed, or your favorite fruit 

 

Cake:

1 1/2 cups cake flour  

1 teaspoon baking powder 

1/4 teaspoon baking soda 

1/2 teaspoon salt 

6 Tablespoons unsalted butter, slightly soft  

3/4 cup granulated sugar 

2 large eggs 

1 teaspoon pure vanilla extract 

1/2 cup milk, at room temperature 

Equipment:

Oven

- Serves 8 -

HOW TO MAKE IT

  1. Preheat oven to 177°C (350º F)

  2. For the topping, pour 1/4 cup melted butter into an un-greased 9×2 inch pie dish or round cake pan. Sprinkle brown sugar evenly over butter. Arrange apricots on top of the brown sugar. Set aside. 

  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. 

  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy. Add the sugar, and beat on high speed until creamed together. On high speed, beat in the eggs until combined, then beat in the milk and vanilla extract. 

  5. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and mix to combine. Do not over mix. The batter will be slightly thick. 

  6. Pour and spread cake batter evenly over topping. 

  7. Bake for 30 - 40 minutes. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean — a couple moist crumbs are okay.  

  8. Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly-cooled cake onto a cake stand or serving plate. Serve the cake warm.