Caramelized Apricot Upside-Down Cake - cooking recipe

Ingredients

1 cup packed brown sugar
8 tbsp (1 stick) butter, chopped, at room temperature
1 can (15 oz) apricot halves, drained
2 None eggs
1 cup self-rising flour
1 tsp ground cinnamon
1 cup heavy cream
None None Vanilla ice cream, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease an 8-inch round cake pan.
Place 2/3 cup of the sugar and 4 tbsp of the butter in a small saucepan on low heat. Stir for 2-3 mins until smooth. Pour into cake pan, swirling to cover bottom. Top with apricot halves, cut-side up.
Beat remaining 1/3 cup sugar and 4 tbsp butter in a medium bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well alter each addition. Sift flour and cinnamon together. Fold into butter mixture alternately with cream. Spoon over apricots, smoothing top.
Bake for 40-45 mins, until a toothpick inserted into center comes out clean. Cool in pan 5 mins. Invert onto a serving platter. Serve topped with ice cream.