Apricot Upside down cake

Sangat tergoda pabila melihat buah apricot segar .Suka pada warnanya yang kemerahan mengamit hati untuk membeli. Sedap jika kita renihkan dalam air gula dan di makan dengan ice cream . Tapi kali ini teringin nak makan kek apricot upside down
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Resepi ini di ambil dari sini. Sangat senang di ikuti dan hasilnya sedap dan gebu. Tapi saya kurangkan pengunaan gula kepada 150gm saja. Resepi dari blog beliau saya copypaste kat sini.

Apricot Upside-Down Cake

fresh apricots, halved, kernel removed
150 grams brown sugar
75 grams butter
Cake:
250 grams plain flour
2 teaspoons baking powder
200 grams caster sugar  - saya tukar kepada 150gm saja125 grams melted butter, cooled
2 eggs
80mls milk, approx.

Make the topping:

Place the butter and sugar into a small saucepan - cook over a low heat until the butter has melted and the sugar has dissolved.

Pour this into a 20cm/8 inch cake pan and then arrange the apricot halves, skin side down, neatly over the surface.

Make the Cake:

Sift the plain flour with the baking powder and place into the bowl of a mixer. Add the caster sugar, eggs and cooled butter and beat, adding enough milk to create a spoonable batter.

Spread the batter carefully over the apricots and then level off the surface with a palette knife.

Bake in a preheated 160°C/320°F until golden and cooked through. If you find the surface is browning too quickly, cover with the cake pan with foil.

Once done, let it sit in the pan for a few minutes before turning out onto your serving plate.