Upside Down Apricot and Pear Cake

On Thursday, June 13th, 2013

  • Cooking time: Less than 60 minutes
  • Serves: 10 or more
  • Type: Budget-Cake

Ingredients

  • 400g tub apricot halves, drained
  • 400g tub pear halves, drained
  • 1⁄4 cup honey, plus 2 tablespoons extra
  • 90g butter, softened
  • 1⁄3 cup caster sugar
  • 2 eggs
  • 1⁄2 teaspoon vanilla essence
  • 1 cup wholemeal self-raising flour
  • 1⁄4 cup low-fat milk

Preparation method

1. Preheat oven to 180°C/160°C fan forced. Grease a 26x16cm lamington pan. Line with baking paper, letting opposite sides extend to make handles. Arrange apricot and pear halves, cut-side down, over base of pan. Drizzle 1⁄4 cup honey evenly over fruit.

2. Place butter, sugar and extra honey in a mixing bowl. Beat until light and fluffy, usingan electric mixer. Add eggs and essence; beat until just combined. Stir in flour, then milk, mixing until well combined.

3. Spread mixture thinly, evenly over fruit. Bake for 25-30 minutes until golden and cooked when tested with a skewer. Cool 10 minutes in pan; invert onto a wire rack. Serve warm or cold.

Use peach and pear halves, or slices, in natural juice with no added sugar. Drain fruit thoroughly on paper towels to remove excess moisture. Reserve the juice and freeze in ice-cube trays to use as afterschool snacks.

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