Name: Apricot frying pan cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Ingredients: 185 gram butter, at room temperature; 1 cup firmly packed brown sugar; 820 gram can apricot halves in juice, drained; 1/2 teaspoon almond essence; 2 eggs, at room temperature; 2 cup self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 cup milk

Apricot frying pan cake

Using the convenience of a single frying pan, create this wonderfully moist apricot cake with minimal effort to delight your family and friends.

Serves 8

Prep

25M

Cook

50M

Total

1H 15M

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Ingredients

185 gram butter, at room temperature

1 cup firmly packed brown sugar

820 gram can apricot halves in juice, drained

1/2 teaspoon almond essence

2 eggs, at room temperature

2 cup self-raising flour

1/2 teaspoon bicarbonate of soda

1 cup milk

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Melt 60g of the butter in a 24cm x 5cm ovenproof frying pan over moderate heat. Add half the sugar; cook and stir for 3 minutes or until sugar dissolves. Remove pan from heat. Arrange apricots, cut-side up, in a single layer over base of pan.

3.Using an electric mixer, beat remaining butter, remaining sugar and the essence in a bowl until light and creamy. Beat in eggs. Sift flour and bicarbonate of soda directly over mixture in bowl. Add the milk; stir to combine. Carefully spread batter over apricots in pan.

4.Transfer pan to oven. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Carefully invert cake onto serving plate, as juices will be hot. Serve or at room temperature.

Try canned peaches, plums or sliced pears instead of apricots.
Note

Woman's Weekly Food

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