Upside-down apricot, cornmeal and lime cake

Lifestyle Recipes Baking and desserts Upside-down apricot, cornmeal and lime cake Tangy, moist and perfectly balanced, this dessert is the ideal end to a summer meal Save 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 Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. 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. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 17 July 2026 1:25pm BST Save 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 Buttermilk serves to add both flavour and texture to this delicious bake Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. 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. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 17 July 2026 1:25pm BST Apricot upside-down cake is one of my favourite summer desserts. This version is sweetened further by the cornmeal and has a tangy, moist crumb because of the buttermilk. If you can’t find buttermilk, use plain kefir. Requires 10 minutes cooling time Overview Prep time 20 mins Cook time 50 mins Serves 10 Ingredients For the topping 55g unsalted butter 100g soft light-brown sugar juice of 1 lime 9 large apricots, halved and stoned (you may need 1-2 more) For the cake 115g salted butter 175g golden caster sugar 2 eggs, lightly beaten finely grated zest of 2 limes 125g plain flour 75g fine cornmeal 1½ tsp baking powder ¼ tsp baking soda 180ml buttermilk Method Step Preheat the oven to 190C/180C fan/gas mark 5. Step To make the topping, melt 55g unsalted butter in an ovenproof 25cm sauté pan and add 100g soft light-brown sugar.  Step Cook over a medium heat until dark and almost caramelised (you will know by the smell), then take off the heat and add the juice of 1 lime. Step Stir until the mixture is smooth and the juice has been incorporated. Step  Place 9 halved apricots cut-side down in the pan to cover the base in a single layer, adding more apricots if needed. Step For the cake batter, cream 115g salted butter and 175g golden caster sugar together, until pale and fluffy. Step Add 2 lightly beaten eggs a little at a time, beating well after each addition, then add the finely grated zest of 2 limes and beat again. Step Mix 125g plain flour, 75g fine cornmeal, 1½ tsp baking powder and ¼ tsp baking soda with a pinch of salt. Step Fold into the batter, alternating with 180ml buttermilk, in three additions. Step Spread the batter over the apricots, then bake for 40 minutes. A skewer inserted into the centre of the cake should come out clean. Step Leave in the pan for 10 minutes or so, then run a knife around the edge, invert on to a plate, give the whole thing a good shake and remove the pan. Step The cake should be intact, with the apricots on top. Advertisement More Stories