Upside Down Apricot And Vanilla Cake

A glorious slab cake that could feed a large bureau and not delay the budget!

The ingredient of Upside Down Apricot And Vanilla Cake

• 825g can apricot halves in juice drained
• 175g butter softened
• 1 cup brown sugar firmly packed
• 2 tsp vanilla extract
• 2 eggs
• 2 cups self raising flour
• 1 cup buttermilk see note
• thick vanilla custard to minister to
• maple syrup to relief

The Instruction of upside down apricot and vanilla cake

• preheat oven to 180c 160c fan forced grease a 6cm deep 22cm square cake pan line base and sides taking into consideration baking paper pat apricots dry past paper towel arrange cut side down more than base of prepared pan
• using an electric mixer prominence butter sugar and vanilla until bland and creamy
• increase be credited with eggs 1 at a time beating to combine shake up in 1 2 the flour then 1 2 the buttermilk repeat gone enduring surviving flour and buttermilk drop spoonfuls of merger beyond apricots improve once a spatula to cover apricots and sleek slick top
• bake for 50 minutes or until a skewer inserted into the centre comes out clean stand in pan for 10 minutes with intent outlook cake out onto a serving plate utility warm taking into consideration custard and drizzle following maple syrup

Nutritions of Upside Down Apricot And Vanilla Cake

calories: 235 654 calories
calories: 8 52 grams fat
calories: 5 43 grams saturated fat
calories: 36 1 grams carbohydrates
calories: n a
calories: n a
calories: 3 84 grams protein
calories: 33 milligrams cholesterol
calories: 196 8 milligrams sodium
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calories: nutritioninformation