Apricot upside-down cake: so delicious and moist, you’ll love it!

published on 31 August, 2017 at 16:27
This apricot upside-down cake is a moist, aromatic and healthy dessert. It’s great as a snack and even better at breakfast time with a glass of milk.

INGREDIENTS
3 eggs
16g baking powder
180g sugar
220g flour
70g vanilla yogurt
50g butter
15 apricots
40g brown sugar

DIRECTIONS
Beat the eggs and sugar together until the mixture is mixed well and becomes foamy (this will take about 10 minutes), add the butter, yogurt, sifted flour and the baking soda at the end. Butter a springform pan and sprinkle the bottom with two tablespoons of brown sugar. Arrange the apricot halves over the brown sugar, cut side down and pour the batter over them. Bake at 170°C for 35/40 minutes. All ovens are different and baking times may vary. We suggest using a toothpick to check if it is cooked. Let the cake cool for about 15 minutes before flipping it over onto a serving dish. Dust with some powdered sugar and enjoy it for breakfast! You can also slice it in half and fill it with apricot jam.
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