Apricot and almond upside-down cake

Lifestyle Recipes Baking and desserts Apricot and almond upside-down cake The caramel and apricots pair beautifully with the nutty sponge Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 22 May 2026 11:09am BST Related Topics Baking recipes, Afternoon tea recipes, Fruit recipes, Apricot recipes, Cake recipes, Diana Henry cookbooks Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source An easy bake that makes use of under-ripe apricots Credit: Jonathan Lovekin Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 22 May 2026 11:09am BST This cake really makes the best of apricots, especially those that are lacking in flavour or are underripe. Overview Prep time 15 mins Cook time 1 hr Serves 8 Ingredients For the apricots 50g butter, plus more for the tin 7-8 fresh apricots (not too ripe), halved and stoned 125g caster sugar 1 tbsp runny honey For the cake 150g unsalted butter 150g caster sugar 2 eggs, beaten 100g plain flour 1½ tsp baking powder 100g ground almonds 1 tsp vanilla extract 125ml full-fat milk Method Step Butter a 20-23cm cake tin and prepare the apricots. Step Put 125g caster sugar and 75ml water into a small saucepan. Heat slowly until the sugar has dissolved. When the sugar has melted bring to the boil and watch until the syrup starts to turn to caramel (it will turn golden first). Swish the pan a bit. Step Once it becomes caramel (you will know by the smell and colour) take off the heat and add 50g butter. Stir once the butter has melted. Step Pour the caramel into the tin and place 7-8 halved fresh apricots, close together and cut-side down, on top. Step Preheat the oven to 180C/170C fan/gas mark 4. Step To make the cake, cream 150g unsalted butter and 150g caster sugar until pale and fluffy, then add 2 beaten eggs a little at a time, beating well after each addition (add a couple of spoonfuls of flour if it starts to curdle). Step Sift together 100g plain flour and 1½ tsp baking powder and stir in 100g ground almonds. Add 1 tsp vanilla extract, then the dry ingredients, alternating with 125ml full-fat milk. Step Spoon this over the apricots and bake for 50 minutes. When the cake is cooked, a skewer inserted into the centre should come out clean. Run a knife between the cake and the tin and invert on to a plate. If some apricots have stuck to the tin, replace them on the cake. Step Gently heat 1 tbsp runny honey. Using a pastry brush, glaze the top of the cake. The honey will run down the sides to give a lush, home-made look. Leave to cool. The cake is lovely with crème fraîche or a mixture of sweetened Greek yogurt and double cream. Recipe from Food From Plenty, by Diana Henry (Mitchell Beazley, £30). Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Baking recipes, Afternoon tea recipes, Fruit recipes, Apricot recipes, Cake recipes, Diana Henry cookbooks License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories