Apricot Toffee Cake with Crumble

    1 hour 15 minutes

    An upside down apricot cake with a brown sugar toffee. Served with whipped cream and crumble on the side. Just the right amount of crunch. Yummy.


    Victoria, Australia
    2 people made this

    Makes: 1 cake

    • Crumble
    • 1/2 cup plain flour
    • 1/2 cup rolled oats
    • 1/4 cup brown sugar
    • 1/3 cup desiccated coconut
    • 1 teaspoon cinnamon
    • 90g butter, softened
    • Cake
    • 1 1/2 cups brown sugar
    • 1 large can apricot halves, well drained
    • 125g butter, softened
    • 2 eggs
    • 1 1/2 cups self raising flour
    • 3/4 cup milk

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Line bottom of small tray with baking paper (for crumble). Grease and line bottom of a springform tin with baking paper.
    2. Make crumble first: place all crumble ingredients into a bowl and rub in butter until well combined.
    3. Spread over baking tray and cook until nicely brown, stirring frequently. Set aside to cool.
    4. For the cake, evenly sprinkle bottom of the springform tin with 1/2 cup of the brown sugar. Cover with a layer of apricots (centres up).
    5. With an electric mixer, cream butter and remaining 1 cup brown sugar. Add eggs 1 at a time, beating well. Add flour and milk, beating until well combined. Pour evenly over apricot layer.
    6. Bake for 40 - 45 minutes or until a skewer comes out clean.
    7. Remove sides from tin and invert cake onto plate (apricots on top)
    8. Serve hot with whipped cream and sprinkled with crumble.

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