Apricot Upside-Down Cake

Ingredients

• For the Cake
  

   

  • ½ cup Yogurt
  • ½ cup granulated Sugar
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • 1 tsp Vanilla extract
  • ¼ cup Vegetable oil
  • 1 cup all purpose Flour
• For the Caramel
  

   

  • ¼ cup Butter
  • 6tsp Brown sugar
• For the Poached Apricots
  

   

  • 12 -15 dried Apricots
  • 1 cup fresh Orange juice
  • ¼ inch Cinnamon stick
  • 1-2 Saffron strands

Method

• For the Cake
  

   

  • In a mixing bowl, beat the yogurt and sugar with a whisk or electric hand blender till there are no lumps.
  • Add in the baking powder, baking soda and salt. Mix gently with a spatula till combined and allow the mixture to rise undisturbed for 5 minutes.
  • Pour in the vegetable oil and vanilla extract. Mix till there are no streaks of oil left.
  • Sift the flour into the batter and mix gently till just combined. Set aside.
• For the Caramel
  

   

  • Preheat the Morphy Richards OTG to 180° Celsius on the Baking setting.
  • Place 1½tsp butter and ½ tsp brown sugar in each mould of 2 muffin tray. Or if using a cake tin, place all the butter and brown sugar into it.
  • Insert the tray into the preheated oven for 7-10 mins or till the mixture has melted.
  • Remove and set aside.
• For the Poached Apricots
  

   

  • In a small saucepan, combine the dried apricots, orange juice, cinnamon and saffron.
  • Cover and simmer until the apricots are plump and tender, about 12 minutes.
  • Strain, reserving all of the poaching liquid.
  • Put the fruit on a plate to cool completely; don’t blot or drain.
  • Cut each apricot into thirds on the diagonal.
  • Arrange the fruit decoratively in each of the caramel-lined muffin tray or cake tin.
• Assembly

           

• Pour the batter into the cake tin or divide among the muffin trays.
• Place on the middle rack of the pre-heated oven and bake on the Toast with Convection Setting setting, for 10-12 minutes for the small cakes and 35 minutes for the big cake or until a skewer inserted comes out clean.
• Remove from the oven and allow the cake to cool.
• Run a knife around the mould to make sure it doesn’t stick to the mould.
• Put a plate or a cake stand with serving side down on top of the mould and in a smooth swift motion flip the mould and plate over making sure that there is no gap between them or use a spring form tin for easy demoulding.
• Chill for an hour and then serve.

Notes/Tips:

For this cake, be sure to prepare to measure, chop and prep everything before you get baking.

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