Inverted cake with caramelized apricots

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Ingredients

• 13-15 apricots;
• 85 g of butter + a little to lubricate the mold;
• 350 g of sugar;
• 80 ml of water;
• 2 eggs;
• 75 g of sour cream;
• pinch of vanillin;
• 140 g of flour;
• ½ teaspoon baking powder;
• ¼ teaspoon of salt.
  
  

Preparation

Cut the apricots in half and remove the bones. Lubricate the mold with a diameter of 22 cm and lay it on the bottom of the fruit with a cut down into one layer.

In a small pot, put 200 g of sugar and pour in water. Stir until dissolved and bring to a boil over moderate heat. Cook until the syrup thickens and turns golden. Pour them apricots.

Whisk the remaining 150 g of sugar and 85 g of room temperature oil until smooth. One by one, enter the eggs, stirring after each addition. Put sour cream and vanillin. Separately, combine the flour, baking powder and salt, pour this mixture into sour cream and mix thoroughly.

Put the dough on apricots and gently spread it evenly. Bake cake at 180 ° C for 30-40 minutes. Check the readiness with a toothpick: it must come out of the cake clean. Cool the dessert for 15 minutes and turn over to a serving dish.

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