Apricot Upside Down Cake | SPC
Enjoy an exquisite Apricot Upside Down Cake with SPC apricots, creamy yogurt, and a thyme-scented sugar syrup. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spc.com.au.
Ingredients
- 175g unsalted butter, softened at room temperature
- 250g caster sugar
- 1 vanilla pod
- Zest from 2 oranges
- 825g can SPC apricot halves, drained
- 4 large eggs, lightly beaten
- 1 tsp of baking powder
- 200g plain flour, sifted
- 100g ground almonds
- 200g natural yoghurt
- 2 sprigs of fresh thyme finely chopped
- 100g sugar
- 100g water
- 100g juice from the tin
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